√ 10 Delicious Soba Noodle Recipes

Craving a satisfying and flavorful meal? Look no further than these 10 delicious soba noodle recipes. From light and refreshing soba noodle salads perfect for summer, to warm and comforting soba noodle soups ideal for chilly evenings, this collection offers a diverse range of soba noodle dishes to tantalize your taste buds. Explore the versatility of soba noodles with these easy-to-follow recipes, showcasing a variety of flavors and textures that will make you a soba noodle lover in no time. Get ready to discover your new favorite soba noodle recipe!

Versatile Yamagata-Style Broth: Perfect for Ozoni, Udon, or Soba

This recipe features a flavorful Yamagata-style broth that’s incredibly versatile. It’s traditionally used for Ozoni, a Japanese New Year’s soup with mochi, but it also makes a delicious base for udon or soba noodle soups. The broth gets its rich umami from chicken, maitake mushrooms, and a blend of Japanese seasonings.

Ingredients:

1 piece (about 10 1/2 oz) chicken thigh or breast
3 1/2-7 oz burdock root (pre-sliced recommended)
1 medium carrot
1 pack maitake mushrooms
3 pieces fried tofu
1 leek
6 1/3 cups water
2/5 cup soy sauce
2/5 cup cooking sake
2/5 cup mirin
1 tablespoon granulated dashi
Mochi (rice cakes, optional)

Instructions:

Prepare the Vegetables: Thinly slice the burdock root (store-bought slices save time). Cut the carrot and fried tofu into thin strips. Tear the maitake mushrooms into bite-sized pieces. Slice the leek diagonally into 1/2-inch pieces.
Prepare the Chicken: Cut the chicken into small, bite-sized pieces. Keep the skin and fat for flavor.
Combine and Cook: In a large pot, combine the water, carrot, maitake mushrooms, burdock root, and leek. Bring to a medium heat. Once boiling, add the chicken and fried tofu.
Season and Simmer: Add the soy sauce, cooking sake, mirin, and dashi. Bring to a boil to evaporate the alcohol, and skim off any scum while simmering. Simmer until all ingredients are cooked through.
Serve: If using, grill the mochi. Ladle the soup into bowls and top with grilled mochi (if using) and extra leek for added sweetness.
Reheating Tip: If reheating leftovers, add water as needed to adjust the concentrated flavor.

Optional additions:

Leftover daikon radish, cut into strips or quarter slices, adds a soft, flavorful touch.

Fragrant Sesame Chicken and Maitake Soba Noodles

This recipe guides you through creating delicious and flavorful soba noodles with fragrant sesame chicken and maitake mushrooms. It’s a perfect dish for any occasion.

Ingredients

250 grams chicken thigh
1 pack maitake mushrooms
1 stalk green onion
4 servings soba noodles
1 cup noodle soup base (3x concentrated)
5 cups water
2 tablespoons sesame oil

Instructions

Prepare Ingredients: Cut the chicken and maitake mushrooms into bite-sized pieces. Slice ⅓ of the green onion diagonally for the soup and the rest into small rounds for garnish.
Cook the Chicken: Add 1 tablespoon of sesame oil to a pot and cook the chicken until browned.
Sauté Mushrooms: Add the maitake mushrooms to the pot and stir-fry with the chicken.
Make the Soup: Add water to the pot and bring to a boil. Then, add the noodle soup base and reduce heat to a simmer. Add the soba noodles and diagonally sliced green onions.
Finish and Serve: Once the noodles are cooked, add the remaining sesame oil for added fragrance. Top with the small round slices of green onion and enjoy!

Cozy Chicken Soba Noodle Soup

This simple and satisfying chicken soba noodle soup is perfect for chilly days. It features a flavorful broth, tender chicken, and chewy soba noodles. It’s quick to make and easily customizable to your liking.

Ingredients

Soba Broth:

1 1/4 cups Water
1/2 teaspoon Hondashi (Japanese soup stock)
1 tablespoon + 2/3 teaspoon Soy Sauce
1 tablespoon Mirin (sweet rice wine)
1 pinch Sugar

Other Ingredients:

About 1/4 piece Chicken Thigh
Green Onions (to taste)
1 serving Soba Noodles (dried or fresh)

Instructions

Cut the chicken thigh into bite-sized pieces. Quickly blanch the chicken in boiling water, then drain in a colander.
In a pot, combine the water, hondashi, soy sauce, mirin, and sugar. Bring the broth to a boil.
Add the blanched chicken to the boiling broth. Bring to a boil again, skimming off any foam that appears.
Cook the soba noodles according to package directions until they reach your desired firmness. Drain the noodles in a colander.
Divide the cooked soba noodles into a bowl and pour the hot chicken broth over them. Garnish with chopped green onions to taste.
Tip: This broth can be used as a base for other soba variations. Substitute the chicken with beef for a hearty beef soba. Feel free to experiment with different ingredients!

Light & Healthy: Japanese Buckwheat Soba Noodle Salad

This recipe guides you through creating a refreshing and flavorful Japanese-inspired buckwheat soba noodle salad, complete with a simple homemade low-carb dressing. Perfect for a light lunch or dinner, it’s easily customizable to your liking.

Ingredients

For the Salad:

2 bundles buckwheat soba noodles
1 pound mixed salad greens (e.g., butterhead and romaine lettuce)
Your favorite Japanese-style vegetables (e.g., sliced carrots, blanched wakame seaweed, edamame)
Optional: Cooked shrimp balls or your preferred protein

For the Low-Carb Dressing:

2 tablespoons sugar-free soy sauce
1 tablespoon extra virgin olive oil
1/2 – 1 lime, juiced
1/2 teaspoon sesame oil
1 teaspoon sesame seeds

Instructions

Step 1: Prepare the Vegetables and Noodles

Begin by preparing your chosen vegetables. We recommend classic Japanese additions such as thinly sliced carrots, quickly blanched wakame seaweed, and shelled edamame. Cook the buckwheat soba noodles according to the package directions.

Step 2: Make the Dressing

In a small bowl, whisk together the sugar-free soy sauce, extra virgin olive oil, lime juice, and sesame oil. Taste and adjust the seasonings as needed – add more soy sauce for saltiness, more lime juice for tang, or more sesame oil for a richer flavor. Finally, sprinkle in the sesame seeds.

Step 3: Assemble the Salad

Arrange the cooked soba noodles and prepared vegetables attractively on a plate or in a bowl. Drizzle generously with the homemade dressing. If desired, serve alongside cooked shrimp balls or your protein of choice for a more complete meal.

Restaurant-Style Curry Soba

This recipe guides you through creating delicious, restaurant-quality curry soba at home. With simple steps and readily available ingredients, you can enjoy a flavorful and comforting Japanese noodle dish.

Ingredients

Pork Belly: 3 1/2 oz
Green Onion: 1/3 stalk
Onion: 1/3
Dashi Broth: 2 cups
Mirin: 3 1/3 tablespoons
Soy Sauce: 2 2/3 tablespoons
Curry Roux: 1.4 oz
Water and Cornstarch Mixture: As needed for thickening
Soba Noodles (or Udon): 2 bundles

Instructions

Prepare the ingredients: Cut the pork belly into 1 1/4 inch wide pieces. Thinly slice the onion, and cut the green onion diagonally into 1/4 inch slices.
Create the broth: Combine the dashi broth, mirin, and soy sauce in a pot and bring to a boil. Add the pork belly and sliced onion. Once the pork is cooked through, add the green onion.
Thicken with curry: Break the curry roux into pieces and add it to the pot. Stir until the roux is completely dissolved. Add the water and cornstarch mixture to thicken the sauce, bringing it to a boil until it reaches your desired consistency.
Assemble and serve: Cook the soba (or udon) noodles according to package directions. Divide the cooked noodles into bowls and pour the curry mixture over the top. Serve immediately.

Easy Homemade Udon/Soba Broth

This recipe provides a simple and flavorful broth perfect for udon or soba noodles. With just a few pantry staples, you can create a delicious base for a comforting noodle soup.

Ingredients

1 1/4 cups water (or hot water)
1 scant 1/2 teaspoon granulated dashi
1 tablespoon soy sauce
1 tablespoon mirin

Instructions

In a small pot, bring 1 1/4 cups of water to a boil.
Add the granulated dashi. Start with a small amount (about 1/2 teaspoon) and adjust to your taste. Granulated dashi dissolves easily in hot water.
Once the water is boiling again, add the soy sauce and mirin. Bring back to a boil briefly to cook off the alcohol in the mirin.
The broth is now ready! To serve, reheat the broth and add cooked udon or soba noodles that have been rinsed in cold water.
Pro Tip: Using traditional dashi made from bonito flakes and kelp instead of granulated dashi will enhance the flavor even further.

Note: This recipe is a great starting point. Feel free to customize it to your liking. For example, you could add a pinch of salt, or a touch of sugar for extra sweetness. Experiment and enjoy!

Crispy Shrimp Tempura for Your New Year’s Eve Soba

This recipe guides you through making perfectly crispy and straight shrimp tempura, a delicious addition to your New Year’s Eve soba. Learn the secrets to achieving restaurant-quality tempura at home, from deveining and straightening the shrimp to creating a light and airy batter.

Ingredients

For the Shrimp:

8-10 large shrimp
Salt for seasoning
Flour for dusting

Batter 1:

1 1/3 cup all-purpose flour (about 50 grams)
1/3 cup cold water (70 ml)
1 tablespoon cold beaten egg (from 1 small egg)

Batter 2:

1 1/3 cup all-purpose flour (about 50 grams)
2/5 cup cold water (100 ml)
2 tablespoons cold beaten egg (from 1 small egg)
Pinch of salt

Instructions

Preparing the Shrimp:

Devein the shrimp by removing the vein through the shell gaps. You can do this with or without removing the shell.
Straighten the shrimp: Make four small cuts on the belly side and gently press down from the back. A slight popping sound indicates proper straightening.
Season and dust: Sprinkle the straightened shrimp with salt and lightly dust with flour. Press gently to maintain their shape.

Making the Tempura Batter and Frying:

Prepare the batters: Mix the ingredients for Batter 1 and Batter 2 separately.
Create tempura bits: Drizzle Batter 2 into hot oil to create small, crispy bits. Remove with a strainer and place on paper towels.
Coat the shrimp: Dip each shrimp into Batter 1, then generously coat with the tempura bits.
Fry the shrimp: Carefully place the coated shrimp head-first into the hot oil, holding the tail out of the oil initially to help it fan out. Fry for about 2 minutes until golden and crispy.
Drain and serve: Remove the tempura and place it on a wire rack or paper towels to drain excess oil. Serve immediately with your New Year’s Eve soba.

Tips for Success:

Oil Temperature: Maintaining the correct oil temperature is crucial for crispy tempura. If the oil isn’t hot enough when you add the shrimp, don’t touch them until the temperature rises.
Frying in Batches: For best results, fry the shrimp one at a time, especially until you become comfortable with the process.

Cozy Kenchin Soba for a Festive New Year’s Eve

This comforting Kenchin Soba recipe is the perfect way to warm up on a chilly New Year’s Eve. Packed with flavorful vegetables and a rich dashi broth, it’s a satisfying and traditional Japanese dish.

Ingredients

Noodles:

7 oz soba noodles

Vegetables:

0.7 oz burdock root
1 taro root
0.7 oz carrot
1.8 oz daikon radish
Green onions (as much as you like)

Soup Base:

4 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar

Dashi Stock:

0.7 oz bonito flakes
0.35 oz kombu (kelp)
4 1/4 cups water (1000 ml)

Other:

2 tablespoons sake
Sesame oil (as needed)

Instructions

Make the Dashi: Combine the bonito flakes, kombu, and water in a pot. Bring to a boil, skim off any foam, then simmer for 10 minutes. Strain the dashi.
Prepare the Soup Base: In a separate pot, combine the soy sauce, mirin, and sugar. Heat until just before boiling, ensuring the sugar dissolves completely.
Prepare the Burdock Root: Peel and thinly slice the burdock root on the diagonal. Soak briefly in water, then drain.
Prepare the Remaining Vegetables: Peel the taro root and slice into rounds. Cut the carrot and daikon radish into quarter rounds.
Sauté and Simmer Vegetables: Heat sesame oil in a pot and sauté the burdock root, taro, carrot, and daikon radish. Add 3 1/3 cups (800 ml) of the dashi and sake. Skim off any foam and simmer on low heat for about 15 minutes, or until the vegetables are tender.
Combine Soup Base and Vegetables: Add the soup base to the simmered vegetables and warm through.
Cook the Soba Noodles: Cook the soba noodles according to the package directions. Rinse with cold water and drain well.
Assemble and Serve: Divide the cooked soba noodles into bowls. Pour the hot soup over the noodles, garnish with chopped green onions, and serve immediately.

Comforting Ginger Somen (or Soba) with a Savory Thick Sauce

This recipe provides a simple yet satisfying meal featuring somen or soba noodles bathed in a flavorful, ginger-infused thick sauce. It’s easily customizable with your favorite toppings.

Ingredients

1 bundle somen or soba noodles
2/3 piece ginger (grated)
For the Sauce:
3 tablespoons noodle soup base
1 cup (250 ml) water
2/3 tablespoon potato starch
1 tablespoon water
For the Toppings:
Grated daikon radish, to taste
Chopped green onions, to taste
Tempura bits, to taste
Optional: Shichimi spice

Instructions

Cook the noodles: Cook the somen or soba noodles according to package directions. Drain well.
Prepare the ginger sauce: In a small pot, combine the noodle soup base and water. Bring to a boil. Add the grated ginger.
Thicken the sauce: Reduce the heat to low. In a small bowl, whisk together the potato starch and water until smooth. Add this mixture to the pot. Increase the heat to medium and stir constantly until the sauce thickens.
Combine and serve: Add the cooked noodles to the sauce and warm through. Serve in a bowl and top with grated daikon radish, chopped green onions, and tempura bits. A sprinkle of shichimi spice adds an extra layer of flavor (optional).

Chicken Soba Noodles with Savory Dipping Broth

This recipe offers a delicious and healthy take on traditional seiro soba, using chicken instead of duck. Enjoy the simple pleasure of dipping cold soba noodles into a warm, savory broth infused with flavorful ingredients.

Ingredients

For the Noodles:

2 servings soba noodles

For the Chicken and Broth:

3 1/2 oz (100 g) chicken
1 stalk green onion
1 2/3 cups (400 ml) bonito dashi
2 tablespoons dark soy sauce
1/2 tablespoon mirin
1 teaspoon sake
1/2 teaspoon Hondashi
Salt to taste

Instructions

Prepare the Chicken: Cut the chicken into bite-sized pieces. Sprinkle with a little sake and sear in a frying pan until about 80% cooked.
Toast the Green Onion: Slice the green onion diagonally and toast in a toaster or similar appliance until browned.
Make the Broth: Combine the bonito dashi, dark soy sauce, mirin, sake, and Hondashi in a pot. Add the seared chicken. Bring to a boil, then reduce heat and simmer for about 1 minute. Turn off the heat and add the toasted green onion. Season with salt to taste.
Cook the Noodles: Cook the soba noodles according to package directions. Rinse in ice water to cool and firm the noodles. Serve on a strainer or similar dish.
Assemble and Serve: Pour the hot broth into a bowl. Dip the cold soba noodles into the broth and enjoy. Optionally, serve with yuzu pepper or chili powder for an extra kick.

History of Soba

Soba noodles, those thin, brownish-grey delights, have a rich history deeply rooted in Japanese cuisine. While their exact origins remain somewhat shrouded in mystery, evidence suggests soba production began sometime during the Muromachi period (1336-1573). Early forms of soba were likely eaten as dumplings or flatbreads, evolving into the long, thin noodles we know and love today during the Edo period (1603-1868).

The Edo period truly marked soba’s rise to prominence. This era saw the flourishing of soba shops in Edo (modern-day Tokyo), becoming a staple food for the city’s bustling population. Different regional variations emerged, with some areas specializing in thicker, country-style soba and others perfecting the finer, more delicate cuts.

Buckwheat, the key ingredient in soba, is what sets it apart. This hearty grain lends soba its unique nutty flavor and slightly earthy aroma. It also contributes valuable nutrients, making soba a healthier alternative to traditional wheat-based noodles. The skill of the soba maker is paramount, expertly balancing the buckwheat flour with water and sometimes a small amount of wheat flour to achieve the perfect texture and consistency.

Over time, soba transitioned from an everyday dish to one enjoyed in various settings, from casual meals to more formal occasions. Today, soba continues to be a beloved food in Japan and is gaining popularity worldwide. Its versatile nature allows it to be served hot in flavorful broths or chilled with dipping sauces, showcasing the delicate nuances of buckwheat’s unique taste.

Nutritional Content and Benefits of Soba

Soba noodles, unlike traditional pasta, are made from buckwheat flour, giving them a unique nutritional profile and a slightly nutty flavor. They are a good source of complex carbohydrates, providing sustained energy. This makes them an excellent choice for active individuals and those looking for a healthier alternative to refined grains.

Soba is also packed with essential nutrients. They offer a decent amount of protein and fiber, promoting satiety and aiding digestion. They are also a good source of certain vitamins and minerals, including manganese, thiamin, and magnesium. Manganese plays a role in bone health and metabolism, thiamin is crucial for energy production, and magnesium supports muscle and nerve function.

One of the significant benefits of soba noodles is their relatively low glycemic index (GI) compared to other noodle varieties. This means they cause a slower rise in blood sugar levels, which can be particularly beneficial for individuals with diabetes or those looking to manage their weight. The high fiber content also contributes to this effect.

Furthermore, some soba noodles contain rutin, a powerful antioxidant that may offer various health benefits. Rutin is associated with improved circulation, reduced inflammation, and protection against chronic diseases. However, the rutin content can vary depending on the type of soba noodles. 100% buckwheat soba will offer the highest amount of rutin.

By incorporating soba noodles into your diet, you can enjoy a delicious and nutritious meal while reaping the benefits of this versatile ingredient. They are a great addition to stir-fries, salads, soups, and cold noodle dishes.

Tips for Choosing Quality Buckwheat

While the name might fool you, buckwheat isn’t actually wheat at all. It’s a gluten-free seed, making it a fantastic alternative for those with sensitivities. When choosing buckwheat for your soba noodles, look for these indicators of quality.

First, consider the type of buckwheat. Common buckwheat is widely available and works well. Tartary buckwheat has a more robust, earthy flavor, which some prefer. Check the label to ensure you are getting the desired variety.

Next, examine the appearance. High-quality buckwheat groats (hulled seeds) should be uniform in size and color. They should be free from debris or discoloration. For flour, look for a fine, consistent texture.

Finally, think about the aroma. Fresh buckwheat should have a mild, nutty scent. Avoid anything with a musty or rancid smell, as this indicates spoilage.

By paying attention to these factors, you can choose the best buckwheat for delicious and satisfying soba noodles.