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Oroshi soba Oroshi soba is cold soba noodles served in a broth with various toppings. It's often eaten in the summer. Unlike zaru soba you can add a variety of toppings to the dish, and in the summer when your appetite is smaller oroshi soba makes a great light meal.

serves 4 people Dried soba 1 pack (about 400 grams) For the broth: Stock (Dashi) 3 cups Soy sauce 1/2 cup (120 cc) Mirin (cooking sake) 1/2 cup (120 cc) Toppings Grated daikon (Japanese radish) 1/2 cup Squeeze it to remove the water. Enoki mushrooms 1 pack (about 100 grams) boiled very briefly or heated in a microwave. Dried wakame seaweed 20-30 grams soak in water for 5 minutes, remove the water, and cut into bitesize strips. Spring onion 3-4 inches finely sliced. A little shichimi togarashi (red-pepper spice mix), to your taste.

Mix the broth ingredients together and boil them for a minute. Turn off the heat, and when the broth has cooled off place it in the refrigerator Bring 2 liters (0.53 gallons) of water to a boil and add the noodles. It usually takes about 7-8 minutes before they're ready, but follow the instructions on the pack as this may vary. Slice the spring onion finely, rinse in a cloth or towel, and dry off the water. When the noodles are boiled rinse them in running water and chill them. Rinse them again, dry off the water, and place them on a bamboo sieve or plate.

When the noodles are thoroughly chilled, place them in a bowl and pour in the broth. Add the toppings to the bowl as you like: grated daikon, enoki mushrooms, wakame, flakes of nori, and spring onion are all good choices.

"Now we've made two kinds of soba!" Next, let's make udon