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Soba noodles are Japanese noodles that are made from buckwheat. These noodles are thin, and they impart a slightly nutty flavour with a smooth texture, which is a massive hit among its fans. Soba has long been a staple in Japanese cuisine. Traditionally, soba noodles are created with 100 percent buckwheat flour, but with time, many brands have started incorporating just a hint of wheat flour into them, which helps to bind the noodles in an easy manner. Therefore, it is advised to check the labels properly if you are looking for a gluten-free alternative to your noodles.
The noodles have a specific dark brown colour thanks to the use of buckwheat flour, which is rich in protein (good news for athletes). These noodles have a great chewy texture and are used in Japanese cuisine all year. The best part about soba is that it is highly filling and is typically used in dishes that are satisfying and keep you full for longer.
How Are Soba Noodles Made?
Buckwheat does not contain gluten, making it difficult to make noodles; this is why mastering the art of hand-cut soba takes time. For Juwari, or buckwheat-only soba noodles, water serves as the primary binding agent. It cannot be named Juwari if wheat flour is used as a binder.
The most popular type of soba is nihachi soba, which is made with an 80/20 ratio of buckwheat flour to wheat flour. In addition to wheat flour, eggs, seaweed, and konjac starch are used to bind soba. For enhanced flavour and visual appeal, some sobas include green tea, black sesame, seaweed, yuzu, and shiso leaves.
Cooking With Soba Noodles
The best way to cook soba noodles is obviously with noodle dishes. It can be prepared as both hot and cold noodles. The hot version is the regular dish, which you can prepare by cooking and adding your favourite veggies, seasonings, meat, and whatever else you prefer. The cold noodles, on the other hand, are made by simmering the noodles, draining them, and then letting them chill in an ice bath. The noodles are later served with different toppings and flavouring agents, such as soy sauce, nori, ice cubes, or mirin. Sliced scallions and horseradish are also among the most popular toppings.
Now we are getting back to the hot version of soba. This is prepared in a Japanese soup stock, dashi, which has an umami-rich flavour. The cooked noodles are later served with tons of toppings and garnishes such as tempura, tofu, eggs, and more. Apart from the noodles, soba is also frequently used in salad preparations, stir-fries, and as a side dish in many meat-based dishes in Japan.
Some of the popular dishes made using soba noodles are Wakame Soba, Soba Maki, Hegi Soba, Nameko Soba and Mori Soba.
Storage Instructions
These tough and packaged soba noodles will store for up to a year in your pantry, considering you store them properly. You can ensure their freshness stays intact by keeping them in an airtight container. This will help you protect the noodles from the air and keep them dry in the container. If you notice any discolouration, it is best to throw them away.
On the other hand, freshly made soba noodles have a much shorter lifespan due to them containing zero preservatives, unlike the packaged ones. It is recommended to store those noodles in your refrigerator and use them within three days to get the best flavour and experience.
