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失 Soba noodle with vegan white dashi scallion sauce 失

失 Soba noodle with vegan white dashi scallion sauce 失

The recipe to enjoy Hara Farm's juwari soba noodles with Nitto Brewery's vegan white dashi. Both dry and fresh GENKI SOBA from Hara farm works for this recipe. Refer to the previous post for how to boil each type of noodle.

To prevent the noodles from becoming too soft, remove them from the water immediately after boiling and then rinse them in cold water before serving.


  • Hara Farm's juwari soba noodles (dry or semi-dry)
  • 3 scallions (or more if you like), finely chopped
  • 2 tbsp Mikawa Shojin Shirodashi (adjust to your liking)
  • 2 tbsp water
  • 1 tbsp sesame oil
  • Boiled egg (delicious when soaked overnight in Mikawa Shirotamari)


      1. Finely chop scallions. If you don't like spiciness, soak them in water for 15 minutes.

      2. Mix all the scallions, Shojin Shirodashi, water and sesame oil. Optionally you may add black pepper.

      3. Boil a large pot of water and gently drop in the soba noodles. The dried noodles will take 5 minutes to boil and the semi-dry noodles will take 2 minutes. For detailed boiling instructions, please refer to the previous post.
      4. When the soba noodles are boiled, prepare another pot to reserve the boiling water (sobayu), and drain the noodles into a colander and keep sobayu. Put the noodles in a separate bowl, and immediately rinse them in cold water, changing the water several times to remove any sliminess. Drain well.

      5. Serve the noodles on a plate (or a bamboo colander if you have). Re-mix the sauce and pour it over the noodles to enjoy. You can also add your favorite vegetables like avocado, tomato etc. Sobayu can be served as it is or flavoured with a little salt or Shojin Shiro Dashi to drink.

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