Soba Noodles
Add soba noodles to soups, or toss with sautéed kale and shiitake
mushrooms.
Soba is a Japanese noodle made from buckwheat
(“soba” means “buckwheat”) and wheat
flour, which gives it a dark brownish-gray color. It’s a noodle of medium thickness
that’s used in a variety of Asian dishes.
Varieties
Soba is available in several varieties, including jenenjo soba, which contains wild yam
flour; cha soba, made with tea leaves and buckwheat; and youmugi soba, made with buckwheat and
mugwort.
Buying and storing tips
Look for soba noodles in the ethnic or pasta section of natural food and grocery stores and
in the bulk section of some health food stores, or in specialty or Asian markets. Store them,
unopened, in a cool, dry cupboard for six to eight months.
Availability
Soba noodles are available year-round.
Preparation, uses, and tips
Add noodles a few at a time to boiling water. To prevent noodles from sticking to the
bottom of the pan, stir gently until the water returns to a rapid boil. Cook for eight to ten
minutes, then drain and rinse with cold water to stop cooking. Add to soups and stir-fried
dishes, or toss with sautéed kale and shiitake mushrooms.
Nutritional Highlights
Soba noodles, 1 cup (75g) (cooked)
Calories: 113
Protein: 5.8g
Carbohydrate: 24.4g
Total Fat: 0.114g
Fiber: 0.0g
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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