Cold udon or soba with hot dipping sauce from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 150) by Tim Anderson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soba noodles for udon noodles.

  • rodillagra on October 21, 2020

    I made the soba noodle variation. Pleasantly surprised. I thought it might be nice for the first couple of mouthfuls and then become dull but it was really nice. I've made a couple of other recipes from this book and I am beginning to worry that everything is going to be quite salty.

  • Yildiz100 on May 21, 2018

    The dipping broth was tasty and easy. It is the first recipe of its kind I have tried, however so I can't say if it is any better or easier than other recipes. I really didn't care for the cold/hot combo though, as the cold noodles made the dipping sauce cold after a few bites. (This is just a personal preference though.)

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