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
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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
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medications. Information expires December 2003.
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