Japanese cold noodles recipe

Japanese Cold Noodles Ingredients

What you’ll need

  • Noodles (Soba/Somen)
  • Hontsuyu Soup base


  • Yakinori roasted seaweed
  • Shichimi tougarashi chilli powder
  • Side dishes from our counter


1. Cook the noodles

First bring a pot of water to boil, then add the noodles of your choice. Somen is very thin, so it’ll take only 2-3 minutes to cook. Cooking soba will take 4-5 minutes. Make sure to stir the noodles occasionally to stop them from sticking together.

When ready, remove from the heat, drain and rinse with cold water. Put the cooked noodles in a large bowl with cold water and a few ice cubes to let it cool down.

2. Make the dipping sauce

Mix Hontsuyu and water in a 1:2 ratio.

TIPP! Add some grated ginger to the Hontsuyu mix. You can also add a sprinkle of Shichimi tougarashi powder for a hotter taste!

3. Serve

Garnish your noodles with shredded Yakinori seaweed, and serve with fried prawns or fried side dishes of your choice.

Japanese Cold Noodles
Akagi Joshu Soba Noodles

Dried buckwheat soba noodles. 270g (3*90g)


Prawn fried in breadcrumbs, 1 piece

J-Basket Tomoshiraga Somen Noodles

Dried wheat Somen noodles. 453g

Kikkoman Hontsuyu

Fish soup stock with soy sauce. 300ml

Kozen Yakinori

Roasted nori seaweeed. 10 sheets

Sweet Potato Croquette

Croquette made from sweet potato (V), 1 piece

Tofu Croquette

Curried soy-milk croquette (V), 1 piece


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