Cha (green tea) soba with miso sauce

Cha (green tea) soba with miso sauce |

The flavor that results from the combination of miso and toasted sesame seeds is something I have no words for. I made sesame miso soup once and to describe it as delicious would be an understatement. It is complex yet subtle. Never overpowering but, rather, deep and mysterious. I used the same sesame seeds and miso combination for this cha (green tea) soba with miso sauce that we had for lunch today — it is so good that Speedy (who is not a big fan of noodle dishes) had two helpings.

Cha soba is buckwheat noodles with green tea powder (more details). Cha soba does not have an overwhelming taste of tea but, like green tea, the aroma and flavor are delicate and subdued.

These sweet pea pods went into the cha soba dish as well. I discovered them at the supermarket, my interest was piqued and I bought a hundred grams. More fibrous and stringy than our native sitsaro.

I also added oyster mushrooms. I thought that its more neutral flavor would go well with the cha soba and miso sauce.


  1. 150 g. of cha (green tea) soba
    about 100 g. of pork shoulder (must have some fat), thinly sliced and sprinkled lightly with salt and pepper
    2 tbsps. of vegetable cooking oil
    1/2 c. of mirin (Japanese sweet rice wine)
    1 carrot, julienned
    1 large white onion, thinly sliced
    about 50 g. of sweet pea pods, stringed
    100 g. of oyster mushrooms, cut into halves or quarters
    a small bunch of bok choy, cut into one-inch slices
    1 heaping tbsp. of miso paste dissolved in 1/4 c. of hot water
    salt and pepper, to taste
    2 tbsps. of toasted sesame seeds


  1. Cook the noodles in plenty of boiling water for about five minutes. Drain. Dump into a bowl of iced water and leave them there while you prepare the rest of the ingredients.

    Blanch the carrot, sweet pea pods and oyster mushrooms for about a minute, dump into iced water then drain.

    Heat the vegetable oil in a pan. Add the pork and cook, stirring, until no longer pink. Pour in the mirin. Cook, uncovered, until the liquid has evaporated and the pork starts to render fat, about seven minutes. The pork will caramelize in the residual sugar of the wine so watch closely so that they don’t get burnt.

    As soon as the pork starts to brown, add the sliced onion and bok choy. Stir fry for about thirty seconds then pour in the miso paste mixture. Stir, scraping the bottom of the pan to loosen the delicious bits of caramelized goodness stuck there.

    As soon as the mixture bubbles, turn off the heat. Add the carrot, pea pods and oyster mushrooms. Toss. Taste. Add salt and pepper, as needed. Cha (green tea) soba with oyster mushrooms

    Drain the noodles. Toss with the pork and vegetables. Sprinkle with toasted sesame seeds and serve.

Cooking time (duration): 30 minutes

Number of servings (yield): 3

More green tea soba recipes from other food blogs:

Green Tea Buckwheat Noodles with Cucumber and Tofu
Green Tea Soba (Japanese Buckwheat Noodles) with Almond Butter
Green Tea Soba Noodles With Seared Tuna