Soba noodles are thin Japanese noodles made from buckwheat flour, known for their nutty flavor and firm texture. This recipe brings the taste of New Brunswick’s beloved soba shops to your home kitchen, using a simple, savory sauce that clings perfectly to every strand. It’s a quick, satisfying meal that works for a weeknight dinner or a make-ahead lunch.
Ingredients
- 8 oz (225 g) dried soba noodles
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 g) brown sugar
- 1 clove garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 2 green onions, thinly sliced
- 1 tbsp (15 g) sesame seeds, toasted
- Optional: 1 cup (150 g) cooked chicken, sliced, or 1 cup (150 g) firm tofu, cubed
Instructions
- Bring a large pot of water to a boil. Add the soba noodles and cook according to package directions, usually 4-5 minutes, until tender but still chewy. Drain and rinse under cold water to stop cooking and remove excess starch. Set aside.
- In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, brown sugar, garlic, and ginger until the sugar dissolves.
- If using chicken or tofu, heat a skillet over medium heat and cook until heated through, about 3-4 minutes. Season lightly with salt and pepper.
- Add the drained noodles to the skillet (or a large bowl) and pour the sauce over them. Toss well to coat every noodle.
- Divide among four bowls. Top with green onions and sesame seeds. Serve warm or at room temperature.
Tips
- Don’t overcook soba: They cook quickly and can turn mushy. Start checking at 4 minutes and drain immediately when al dente.
- Rinse thoroughly: Rinsing under cold water removes excess starch and keeps the noodles from sticking together.
- Substitutions: If you don’t have mirin, use 1 tbsp (15 ml) sake or dry white wine plus 1/2 tsp sugar. For gluten-free, use tamari instead of soy sauce and ensure your soba is 100% buckwheat (some brands contain wheat).
- Make it spicy: Add 1 tsp (5 ml) chili oil or a pinch of red pepper flakes to the sauce for heat.
Serving Suggestions
Serve this soba as a main dish with a side of steamed edamame or a simple cucumber salad. For a heartier meal, add a soft-boiled egg or a piece of grilled salmon. It also pairs well with miso soup.
Variations
- Cold soba salad: Skip the skillet and toss the noodles with the sauce, add shredded carrots, bell peppers, and cucumber, and serve chilled.
- Peanut soba: Replace the sesame oil with 2 tbsp (30 ml) peanut butter and add 1 tbsp (15 ml) lime juice for a creamy, nutty twist.
- Vegetable stir-fry: Stir-fry sliced mushrooms, bok choy, or snap peas with the noodles for extra crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave in 30-second bursts, stirring in between, until hot. You can also reheat in a skillet over medium heat with a little sesame oil. Cold soba salad can be eaten straight from the fridge.
Frequently Asked Questions
What is soba? Soba is a Japanese noodle made from buckwheat flour. It has a nutty flavor and a slightly firm texture. Some varieties include wheat flour for elasticity.
Can I use regular spaghetti instead? Yes, but the taste and texture will be different. Spaghetti is wheat-based and lacks the nutty flavor of buckwheat. If substituting, cook according to package directions and use the same sauce.
Is soba gluten-free? Only if the package says 100% buckwheat. Many soba noodles contain wheat flour, so check the label if you need gluten-free.
How do I keep soba from sticking? Rinse the cooked noodles under cold water immediately after draining and toss them with a few drops of sesame oil if you’re not using them right away.
Can I make this ahead of time? Yes, you can make the sauce and cook the noodles up to a day ahead. Store them separately and toss together just before serving. The sauce will keep in the fridge for up to a week.
What protein goes well with soba? Grilled chicken, sliced beef, shrimp, or tofu all work well. For a vegetarian option, use edamame or a fried egg.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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