Cold Tea Noodles

(Source: Cooking with Tea by Robert Wemischner and Diana Rosen)

This refreshing dish provides an easy way out of the kitchen on a sweltering day. Keep cool by cooking the noodles in tea the night before you serve the dish. Next day, assemble the short list of ingredients and dinner is on the table. Shichimi togarashi is a japanese spice mixture, available at Asian markets.


2 liters


14 grams

Japanese Genmaicha green tea leaves

1 pound

Chinese water noodles of Japanese udon noodles

1 package

firm tofu, well drained

1 package

enoki mushrooms

1 package

radish sprouts, washed and dried

1 bunch

scallions, sliced into think rounds

1 small bunch

cilantro leaves


light soy sauce


Japanese sesame oil


Shichimi togaragi or freshly ground black pepper


Bring 2 liters of water to 180F and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles.

Heat the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are still somewhat al dente. Remove from heat and allow the noodles to remain in the liquid until cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator.

Next day, cover the tofu with several layers of paper toweling and place it on a plate. Press any excess moisture from the tofu by setting a 2-pound weight upon it. Remove weight and paper toweling after 15 minutes. Discard any liquid that has accumulated on the plate. Carefully slice the tofu into 1-inch centimeter cubes and set aside.

Place equal amounts of noodles on each plate. Scatter tofu and remaining ingredients evenly. Serve with soy sauce, sesame oil and seasoning as desired.

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