We offer FREE UK mainland delivery on orders over £40. More info...

Summer Soba

July 16, 2013

Cool and refreshing even when it’s too hot to eat anything else, this traditional noodle dish is a favourite Japanese lunch on a hot summer day. Wasabi is also used to season hot Noodles in Broth, especially when soba noodles are used.

Serves 2


For condiments


  1. Add the tamari or shoyu, and the mirin to the dashi in a medium sized saucepan. Simmer for a minute, remove from the heat, and leave to cool.
  2. Boil the soba. Add one drop of water at a time to the wasabi and mix until it forms a thick paste. Get the other condiments ready. Divide the cooked noodles into small plates or soup bowls. If the noodles stick together, rinse then under cold water and drain well before serving.
  3. Pour the chilled dipping broth into small individual bowls. Set out the prepared wasabi, nori and spring onion into separate bowls so they can be added to the broth to individual tastes. Dip each bite of noodles into the chilled broth. If the dip becomes weak, replace it with fresh broth.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.

Also in Recipes - Vegan, Macrobiotic & Japanese

Vegan Tofu Pad Thai
Vegan Tofu Pad Thai

March 08, 2017

This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.

Continue Reading

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading