9 Ways to Cook with Japanese Soba Noodles
The hearty buckwheat noodles are good in cold salads, hot soups, and plenty in between
Chewy and heartier than most noodles, soba are common in Japanese and Korean cuisines—it's time they get their due respect elsewhere. If you're brave, try making them from scratch with the first recipe below; or, pick up a pack at your closest Asian market and get ready to slurp.
Dashi—a seaweed-based broth—is the ubiquitous foundation of Japanese cooking. Used to make miso, soups, sauces, and marinades, it imbues everything with a hit of umami and a dose of briny ocean flavor. Dried mushrooms and bonito (dried fish flakes) add even deeper, more pungent flavor. Get the recipe for Dashi Stock »
Kaeshi, the Other Sauce Base
This salty–sweet sauce from Sonoko Sakai, most notably eaten with soba noodles, is a building block of flavor in various sauces used throughout Japan. Get the recipe for Kaeshi »
Soba Noodles with Two Dipping Sauces
In this preparation, cold soba noodles are eaten with two dipping sauces: one made of dashi and the other a homemade, lightly sweetened walnut paste. Get the recipe for Soba Noodles with Two Dipping Sauces »
Cold Soba with Mushroom and Leek Seiro Broth
For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »
Soba Noodle Salad with Miso and Grilled Prawns
A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »
Soba Noodles with Wasabi and Shiitake Mushrooms
In Japan, China, and many other Asian countries, tradition calls for eating long noodles, which signify longevity, on New Year’s Day. In this simple noodle dish, crisp wasabi stalks add texture, while the tender, chewy leaves are a complex substitute for bitter greens. Get the recipe for Soba Noodles with Wasabi and Shiitake Mushrooms »
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