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Soba Noodles

Soba Noodles

Soba Noodles
© Denzil Green

Soba Noodles are noodles made from buckwheat and wheat flour -- the ratio will vary by brand. Often the dominant ingredient is the wheat flour.

Water is added to the mixed flours to make a dough, then kneaded, then let rest a bit.

Then it is rolled out and cut into strips.

There are several types of soba noodles. The most esteemed ones come from Nagano, Japan.

You can buy soba noodles fresh in Japan, but they are easier to find dried.

They are eaten with chopsticks. It's customary to make a slurping noise while eating them.

There are also some pure soba noodles made wholly from buckwheat flour. They are much harder to make. In Japan, they are called "kiko uchi."

Cooking Tips

Cooking time can vary by brand and type of soba noodle. But in general, cook for 8 to 10 minutes in boiling water, then drain and plunge into cold water. If the noodles stick together, they were cooked too long.

Nutrition Facts
Per 1/2 cup, cooked
.1 g
20 g
0 g
5 g
Weight Watchers®
Per 1 cup (115 g), cooked

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.


1 cup, cooked = 115 g

History Notes

Soba noodles seem to have appeared around the middle of the 1600s, though some date the noodles back to the 700s. Prior to that, buckwheat flour was just mixed with hot water to make a warm gruel.

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See also:

Soba Noodles

An Kake Soba; Cha Soba; Chikara Soba; Ebi-Ten Soba; Ebi Kakiage-Ten Soba; Hiyashi Tanuki Soba; Hiyashi Tororo Soba; Ito Soba; Iwanori Soba; Jinenjo Soba; Kake Soba; Kamo Siero Soba; Karee Soba; Mori Soba; Nama Soba; Nameko-oroshi Soba; Oroshigomaae Soba; Soba Noodles; Soba Yu; Te-Uchi Soba; Ten Zaru Soba; Tororo Soba; Toshikoshi Soba; Tsuki-Mi Soba; Wakame Soba; Yasai Kakiage-Ten Soba; Yomogi Soba; Zaru Soba


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