Soba Noodles

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.

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.

Varieties

Soba is available in a few 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.

Nutrition Highlights

Soba noodles, 1 cup (75g) (cooked)
Calories: 113
Protein: 5.8g
Carbohydrate: 24.4g
Total Fat: 0.114g
Fiber: 0.0g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.