- What are soba noodles?
- Hot Soba Noodles
- Cold Soba Noodles
- Traditional Soba Holiday
- Soba Questions and Answers
- Hand-Picked Articles About Soba Noodles
What if I told you there is a noodle dish in Japan that is probably one of the healthiest, but more unknown noodle dishes in the world?
Unless you’re in Japan that is.
Soba noodles are all over the place here. Some soba specific shops, some big chain restaurants with soba on the vast menu… and some boutique, super high-end “kaiseki” traditional Japanese restaurants.
There’s a chain of fast-food soba shops where it can cost as little as ¥380 for a meal set — and it’s ready within minutes of ordering!
What are soba noodles?
Soba is the Japanese word for buckwheat. So it’s pretty easy to guess what soba noodles are right?
But the soba noodle dish, buckwheat noodles, takes on a new life in Japan. The variety and flavor and styles of soba noodles are impressive.
And the craftsmanship is incredible. It’s so hard to put this into words… so I won’t even try.
Watch this video of a master of his craft — as he makes soba noodles from scratch. Super impressive to watch.
Soba is eaten either hot in a soup, or cold with a dipping sauce. This is where the massive variety comes in.
Hot Soba Noodles
Hot soba is bowls of soup with soba noodles added in — similar to ramen, but with a thin, watery, but flavorful, base called tsuyu — which is made from sake, mirin, soy sauce, kombu, and katsuobushi (dried bonito flakes).
Remember, tsuyu is the broth. I’m going to use this word in the descriptions of the dishes below.
Kake soba (掛け蕎麦)
Hot soba in tsuyu topped with sliced scallion and a slice of kamaboko (fish cake).
Kitsune soba (きつね蕎麦)
Kitsune means fox in Japanese. Yep, this is “fox soba.”
Topped with aburaage, which is deep-fried tofu. This is one of my wife’s favorites.
Kitsune soba is popular in convenience stores too and has instant noodles available.
Tanuki soba (たぬき蕎麦)
Tanuki soba is hot tsuyu with soba noodles and fried bits of tempura batter called tenkasu (or sometimes referred to as agedama).
This is my favorite bowl of hot soba noodles. The crunchy fried tempura batter really adds a nice flavor to the soup and if eaten quickly enough are crunchy too.
Tempura soba (天麩羅蕎麦)
This one is much easier. I have an in-depth guide to tempura if you want to learn more.
This dish is soba noodles with tempura, usually shrimp, sometimes vegetables, or often kakiage — as a topping.
I say topping, but often the restaurant will give you the tempura on the side and you can choose to place it on top of the noodles if you want.
Basically, you can picture fried shrimp or vegetables on top of a bowl of soup with soba noodles underneath.
How about a video showing off tempura soba?
Tororo soba (とろろ蕎麦)
This is also known as yamakake soba. Topped with the puree of yamaimo — a really starchy, soft yam that when pureed becomes a thick paste (yamaimo means mountain yam in Japanese).
This thick paste is usually served on the side in a bowl where you’ll pour it into your hot soba noodles when ready.
Nameko soba (なめこ蕎麦)
This one may be an acquired taste. It’s not so much the taste, it’s delicious. It’s the texture.
It is topped with the slimy nameko mushroom.
It’s quite good. If you can get past the slimy texture the flavor is fantastic.
Cold Soba Noodles
Cold soba noodles are boiled then chilled. They’re arranged carefully on a plate or a tiny bamboo mat. Cold soba noodles are dipped in tsuyu before being eaten.
Mori soba (盛り蕎麦)
Basic chilled soba noodles. This is the most common cold soba dish. You should find it in most soba shops and traditional Japanese food restaurants.
However, mori soba is often confused with the next type… simply because of seaweed.
Zaru soba (笊蕎麦)
This is mori soba topped with shredded nori seaweed on top.
Yes… there is a whole new name for this dish simply because there is some shredded seaweed on top.
Hiyashi soba (冷やし蕎麦)
This cold soba has various toppings. It also is one where you will pour the tsuyu over the soba rather than dip it before eating.
Toppings may include:
- Tororo: puree of yamaimo
- Oroshi: grated daikon radish
- Natto: fermented soybeans
- Okura: fresh sliced okra
Traditional Soba Holiday
Soba noodles are traditionally eaten on New Year’s Eve.
Don’t be mistaken, that is not the only day they’re eaten. It’s simply a day where there is a special tradition for eating soba noodles.
This traditional soba is called toshikoshi-soba — which means year-passing soba.
It’s eaten as the last food of the “old year” to rid the family of any bad luck and prepare for the upcoming year.
Soba Questions and Answers
Why is some soba green?
Green soba is essentially the same as normal soba but has had green tea (or matcha) added — giving it that green color.
Can soba noodles be frozen?
Raw soba noodles can be frozen, yes. Do this to keep them longer — up to a few months.
Defrost them slowly so they don’t become too moist — maybe defrost inside the fridge.
Can you microwave soba noodles?
However, maybe a better way would be to microwave the water to bring it to a boil and then add the noodles.
After adding the noodles, microwave in short bursts — perhaps 30 seconds — to prevent messing up the soba noodles.
Are soba noodles healthy/vegan/low carb?
Soba noodles aren’t specifically a health food, but being made from buckwheat has some benefits.
It has about half the calories of standard flour. And also buckwheat is gluten-free.
Hand-Picked Articles About Soba Noodles
Here are some excellent articles I came across while researching for this guide — articles I think are worth your time to read.
What’s the Difference? Soba, Udon, and Rice Noodles
Once upon a time, if you wanted to make a recipe that called for soba, udon, or any other kind of Asian noodle, you had to also find your nearest Asian grocery store.
Happily, these noodles have become much easier to find in recent years. Here’s a quick guide to the most common kinds!Continue on Kitchn
We Support Soba: Everything You Need To Know About Japan’s Most Underrated Noodle
Mention “Japanese noodles” to the average person and chances are they’ll assume you’re talking about ramen. And we’re not hating on that. Ramen is great – it’s accessible, cheap and tasty.
There are even maps that point you to the nearest ramen joint. But, as soba master Shuichi Kotani of NYC’s Daruma-ya (and CEO of noodle consultants and educators Worldwide-Soba, Inc.) points out, “I don’t know why ramen gets so much press… it’s high in calories because of all the oil and it’s high in salt.”
So, which worthy noodle does Kotani believe is taking a back seat? Soba! Buckwheat noodles are “healthy, light and refreshing,” according to the expert. They’re also available at a variety of dining establishments, from casual to extravagant.Continue on Food Republic
Is Soba Gluten Free?
Gluten free means not containing gluten that is found in flour, etc. Now, gluten-free diets are popular among people. Buckwheat itself is gluten free; however, soba is not completely gluten free.
The reason is that in the process of making soba, wheat flour is added to stick the buckwheat together. It also helps the noodles go smoothly down your throat. There is soba made without wheat flour called “Towari (十割) soba (100% soba)” but it is dry and the noodle snaps easily.
Moreover, wheat flour might be used when soba dough is kneaded. So it is difficult to say Towari soba is completely gluten free either.Continue on Cupido Japan