Cold Corn Cream Soba Noodles

Tsumetai Corn Cream Soba

  • By
    Takako Gamazawa
  • Time
    15 minutes
Cold Corn Cream Soba Noodles

Western-style soba noodles using canned cream of corn. While it may seem like an unexpected combination, the sweetness of the corn and the noodle soup are a perfect match.
The addition of Parmesan cheese gives it a richer flavor. Nori seaweed is also a great flavor enhancer and goes very well with this dish.
Enjoy this completely new take on a traditional Japanese noodle dish.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • servings Boiled soba noodles or dried soba noodles
  • 1.75  oz Bacon
  • 3.5  oz Onion
  • A pinch Salt
  • tsp Chicken bouillon powder
    • A
    • 6.7  oz Corn cream
    • 150  Milk Milk
    • tbsp Triple concentrated mentsuyu noodle soup
  • piece Nori seaweed
  • To taste Parmesan cheese


Step 1

Boil pre-cooked soba quickly, then drain in cold water.

※If you are using dried noodles, boil them for the time indicated on the package and drain in cold water.

Cold Corn Cream Soba Noodles

Step 2

Cut the onion into thin strips and the bacon into 0.4 inches (1cm) pieces.

Cold Corn Cream Soba Noodles

Step 3

Mix ingredients from step 2 and chicken bouillon powder in a heatproof bowl, cover with plastic wrap and microwave at 600w for 3 minutes.

Cold Corn Cream Soba Noodles

Step 4

Take out from the microwave and let cool. Mix in ingredients (A).

Cold Corn Cream Soba Noodles

Step 5

Place the soba noodles in a bowl, pour the chilled sauce over it, and sprinkle with torn pieces of nori seaweed. Sprinkle with Parmesan cheese if desired.

Cold Corn Cream Soba Noodles


After heating the ingredients, it can be cooled by placing them in water with a coolant to keep them cool. Since the amount is small, they will cool down quickly.

Japanese Local Culinary Expert

Takako worked as a cook in a hotel Japanese restaurant and a nursery school food service. Currently, in addition to holding cooking classes in Tokyo, she is also involved in a wide range of activities, including cooking classes for corporate events, instructors, recipe development, column writing, and food education classes at elementary schools. While visiting major production areas around the country and researching local cuisine and food culture, she concentrates on developing recipes that incorporate the charms and essences of local regions.