Soba Noodles are authentic Japanese buckwheat noodles that can be served hot or cold and boast a high protein content.
Add noodles to a large pot of boiling salted water and stir. When water returns to a boil decrease heat and continue to simmer for 4 to 5 minutes or until tender. Drain the noodles and rinse briefly under cold water to stop the cooking and remove some of the surface starch.
Storage & handling
Store in a cool, dry place.
Wheat flour, buckwheat flour, salt. Contains wheat.
Soba Noodles are a produced by blending buckwheat and wheat flours in order to create an authentic Japanese-style noodle. The presence of buckwheat flour increases the protein content and creates a hearty texture that is different from Italian pasta.
These traditional thin, flat noodles are typically served either cold or at room temperature with a variety of dipping sauces, or hot in broth.
While now a staple of Japanese cuisine, Soba has its origins in China around 5000 BC. It did not become popular in Japan until the 16th or 17th century. Now, Soba Noodles are available everywhere from fine dining restaurants to carts on street corners, and are known around the world.
The word "soba" is sometimes used to refer to noodles in general in Japan, and there are numerous non-buckwheat regional variations on Soba Noodles. However, generally outside of Japan "soba" refers to the buckwheat variety.
Buckwheat is a nutritional powerhouse, ranking above wheat and rice in protein content and essential amino acids. Its protein characteristics make it helpful in reducing and stabilizing blood sugar levels, and also in reducing the enzyme that causes hypertension.
This traditional Japanese dish features cold noodles, served in a bamboo basket or on a bamboo mat, that are lightly dipped into a soy- and dashi-based sauce called “mentsuyu.” Traditional accompaniments often include thinly shredded nori, a dab of wasabi paste and chopped green onions.