{"id":110380,"title":"Soba noodles: What they are and how to use them","modified":"2025-10-29T17:10:05+01:00","plain":"What are soba noodles? \n\n\n\nSoba are noodles used in Japanese cuisine. They\u2019re fairly thin and a dusky brown, thanks to their main ingredient: buckwheat flour.\n\n\n\nMost versions also include a little wheat flour and water, while more elaborate ones can feature more specific ingredients such as matcha powder or seaweed. Visually, they resemble whole-wheat spaghetti, but the flavor is entirely different.\n\n\n\nThe history of soba noodles\n\n\n\nThe origins of soba noodles date back to the Middle Ages. Even then, Zen Buddhist monks practiced long fasts, sometimes lasting more than ten days. Just before beginning these periods of privation and meditation, they would eat small balls of dough made by mixing water with buckwheat flour.\n\n\n\nIt was also a monk (named Shoichi-Kokushi) who introduced to these temples the distinctive cutting techniques used for soba. Even today, soba is appreciated by monks because it doesn\u2019t leave the body feeling heavy or tired. Soba noodles are also a traditional New Year\u2019s dish. \n\n\n\nThe difference between soba and somen noodles\n\n\n\nIt\u2019s true that soba and somen noodles are quite similar\u2014and not just in name. They\u2019re of similar thickness, and both can be served cold in a broth\u2026\n\n\n\nBut in practice, they\u2019re two different noodles. You can tell them apart mainly by appearance: somen, made entirely from wheat flour, lacks the darker color typical of soba and its buckwheat base.\n\n\n\nSomen noodles\n\n\n\nSomen noodles also contain a bit of vegetable oil, which you won\u2019t find in soba, whose only liquid is water.\n\n\n\nHow to cook soba noodles? \n\n\n\nThere are two ways to enjoy soba: cold or hot (lukewarm isn\u2019t great\u2026). In both cases, cook the noodles first. Simply drop them into boiling water for 2 minutes 30 seconds. Like spaghetti, but quicker!\n\n\n\nFor the chilled version, ideal in summer, try this recipe for a cold soba dipping sauce. All the details are in the article, but in short: cook the noodles, cool them immediately in cold water or ice, and serve in a bowl with chopped green onions, all in the sauce made with soy sauce and mirin. The ultimate touch: add a splash of dashi broth!\n\n\n\nFor the hot version, more typical of fall and winter, serve your cooked soba in a dashi broth. Choose the classic dashi with kombu and dried bonito\u2014it\u2019s the best! For a more indulgent bowl, add fried tofu or crisp bits of tempura batter\u2026\n\n\n\nSoba in a dipping sauce\n\n\n\nWhat do soba noodles taste like?\n\n\n\nYou\u2019ll need to enjoy buckwheat, of course. Soba has that telltale nutty, earthy flavor\u2014you can taste the grain right away. The noodles have a fairly dense, slightly grainy, pleasantly chewy texture. \n\n\n\nWhere to buy soba noodles? \n\n\n\nToday, the simplest option is to buy your soba noodles online on Amazon. For the most authentic experience, pick them up from Japanese grocers. You\u2019ll find soba in most Japanese and Asian grocery stores.\n\n\n\nWith a bit of luck, you might even find them in the Asian aisle of large supermarkets!\n\n\n\nThe different kinds of soba noodles\n\n\n\nThe varieties of soba you\u2019re likely to encounter in your culinary explorations come in several tempting forms:\n\n\n\n\nJuwari Soba\/Towari Soba: A delicacy in the soba family, made with 100% buckwheat flour. These noodles are renowned for their firm texture and distinctive flavor that showcases buckwheat\u2019s depth. Soba enthusiasts love this version for its purity and authentic taste.\n\n\n\nNihachi Soba: This version blends flours for a unique balance of texture and flavor. It contains 80% buckwheat flour for that characteristic taste, while 20% wheat flour adds elasticity and tenderness. It\u2019s a versatile choice that works in many dishes.\n\n\n\nCha Soba: A creative twist that incorporates matcha into the dough. Matcha, a finely ground green tea powder, lends the noodles a vibrant green color and delicate tea notes. The rustic flavors of buckwheat mingle with the fresh, herbaceous nuances of matcha. These noodles are often served cold and are especially welcome in hot summer months.\n\n\n\n\nEach of these soba types offers a distinct culinary experience, highlighting the many ways buckwheat can become exquisite, flavorful noodle dishes. Whether you\u2019re a purist seeking pure buckwheat flavor or you like to experiment with combinations, there\u2019s a soba that will delight your taste buds.\n\n\n\nWhat is sobayu?\n\n\n\nSobayu (\u854e\u9ea6\u6e6f) literally means \u201csoba cooking water,\u201d the hot water in which soba noodles have been boiled.\n\n\n\nIt\u2019s typically served in a teapot at the end of a soba meal and can be sipped as is, like tea, or added to the remaining sauce to make a comforting soup that wraps up the meal.\n\n\n\nHow to store soba noodles?\n\n\n\nMost often, if you have soba left over, it\u2019s because you didn\u2019t cook the whole package. When dry, soba stores like any dried pasta: keep it in a cool, dry place.\n\n\n\nIdeally, use it within a year of purchase. If fresh but uncooked, consume the remaining soba within three days of purchase, and store it in the refrigerator.\n\n\n\nDo soba noodles contain gluten?\n\n\n\nYou might think they don\u2019t, since soba is made from buckwheat flour, but in reality some soba contains a bit of gluten because many varieties also include some wheat flour.\n\n\n\nWithout gluten, soba noodles would be very brittle and wouldn\u2019t hold together. If you avoid gluten, look for soba made with 100% buckwheat flour\u2014it\u2019s naturally gluten-free.\n\n\n\n \n\n\n\n\n\n\tQuick Sesame Soba Noodles\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g dry soba noodles40 g sesame oil3 tablespoons light soy sauce2 tablespoons sugar2 tablespoons rice vinegar2 tablespoons sesame seeds (black or white)2 green onions (thinly sliced)1 clove grated garlicOptional garnishes0.25 teaspoon black pepperthinly sliced radisheschopped cilantro\t\n\t\n\t\tCook the soba noodlesFill a large pot with about 3 liters of water and bring to a boil over high heat. There's no need to salt the water. Cover the pot to help it come to a boil faster.When boiling, add the soba noodles and cook for 4 minutes, stirring frequently with a large fork so they don't clump together or stick to the bottom of the pot.Drain in a colander set in the sink and rinse immediately under cold running water until cool to the touch. Leave the colander in the sink to drain well.Meanwhile, make the dressing:In a large bowl, whisk together the sesame oil, soy sauce, sugar, rice vinegar, sesame seeds, green onions, garlic, and black pepper until combined.Finish the noodles:Tap the colander firmly against the sink several times to remove as much water as possible. Pour the noodles over the dressing and use a fork to toss until evenly coated. Serve at room temperature, or chill until ready to serve.\t\n\t\n\t\tLeftovers taste even better: the noodles have time to soak up the dressing without turning mushy.\nRefrigerate for up to 3 days; freezing isn't recommended.\n\t\n\t\n\t\tEntr\u00e9eJaponaisenouilles soba rapides, soba au s\u00e9same","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110380"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110380\/revisions"}],"predecessor-version":[{"id":110627,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110380\/revisions\/110627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2350"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}