Soba Noodles, Will we Ever Slurp Them?
Marty Martindale

It will be a big new thing in the U.S. when and if slurping, becomes perfectly acceptable. sobaBesides being fun, they say the loud, sucking action cools hot noodles quicker. Soba noodles are no exception. 

Cooked like any other pasta, the Japanese people named the noodle after its prime ingredient, buckwheat flour, and it’s gluten free. This is because, technically, buckwheat is a fruit. However, those avoiding gluten seriously, should read the noodle label, as some manufacturers prefer combining buckwheat with truly wheat flours. Eat these nutty-flavored, tan noodles hot in broth, cold with dipping sauce or in a salad. 

People confuse soba noodles and udon noodles, both of which are of Asian origin. Udon noodles are made of all-wheat flour and produced in several thicknesses. 

Soba noodles are frequently part of the Japanese New Year’s Eve tradition. Both soba and udon are said to have originated in ancient China, as far back as the 10,000 BCE, moving quickly to the Japanese who tend to now be more closely associated with it. 

Soba noodles are rich in vitamin B, protein, also lysine, which is not found in udon noodles. They also contain 8 amino acids. 

Soba noodles are now available in most supermarkets in the Asian foods section. They are usually packaged in little, nifty bundles, each meant to be one serving. 

These noodles cook in around 5 minutes. When cooking is complete, drain and rinse them, moistening them with a few drops of sesame oil. 


  • Bamboo shoots
  • Broths/soups
  • Curry
  • Daikon radishes
  • Dashi broth
  • Dipping sauces
  • Duck
  • Edamame
  • Egg
  • Fish
  • Fish cakes
  • Green onions
  • Mushrooms
  • Nori
  • Pancetta
  • Peas
  • Raw carrots
  • Sesame oil, sesame seeds
  • Shrimp
  • Soba salad, cold
  • Soy/Tamari
  • Stir fry
  • Tofu
  • Tomato


Below are foodsites with soba noodle recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.