Have you ever seen Soba noodles on a menu at a Japanese restaurant and wondered, "What are Soba noodles?" Well, Soba noodles are long, thin Japanese noodles commonly used in everyday cooking there, as well as in other Asian countries. They are a buckwheat noodle with a pleasantly nutty flavor and tooth-like texture. (Soba is actually the Japanese word for buckwheat.) Most Soba noodles contain wheat flour in addition to buckwheat flour, so they are not gluten free. (Despite its name, buckwheat isn't wheat, it's a seed!) However, you can find pure buckwheat soba in some stores, not only is it gluten-free, but it has a much stronger flavor thanks to a higher concentration of buckwheat. (Always check ingredient labels to make sure your soba is produced in a gluten-free facility.) While you will generally find Soba sold dried in Europe. Fresh soba noodles are actually more common in Japan than dry noodles. Keep scrolling to learn more.

What are SOBA noodles and what is their history?

Soba is a variety of Japanese noodles made from buckwheat flour whose origins date back to the Middle Ages. "Soba is a powerful and high-vibration food" Before going into deep meditations and long fasts, Zen Buddhist monks used to eat buckwheat flour and water mixed in a ball. The technique for making Soba noodles was later brought to Kyoto from China by a monk named Shoichi-Kokushi in the 13th century."

With Zen Buddhist temples multiplying in number and the demand for buckwheat noodles steadily growing, the 16th century saw temples become confectionery shops. The staff, already proficient in kneading, rolling, and cutting techniques, would make soba noodles for the monks, thereby expanding their businesses. At that time, Honke Owariya had already existed as a confectionery shop for more than 100 years, having been founded in 1465. Around the 18th century, the current ancestor Denzaemon Inaoka started supplying noodles to temples, and his shop was more afternoon. Designated as Goyo-Soba-Tsukasa: an approved supplier of Soba noodles to the Imperial Palace in Kyoto.

Now where they are enjoyed everywhere from restaurants to street stalls, and where they are a traditional New Year's Eve meal. Soba noodles are made by combining buckwheat flour, along with a small amount of wheat flour, with water, mixing to form a crumbly dough, then rolling that dough out into a flat sheet which is then folded and cut by hand into thin strands. around.

Nutrition comparison between soba noodles and spaghetti

To be sure of the nutritional content of Soba noodles, check the label for the specific brand you're buying. Depending on how they are made, some Soba noodles are healthier than others.

Here's a look at how 57 grams of dry buckwheat soba noodles compare to the same amount of 100% Whole Grain Spaghetti:

Soba noodles suitable for weight loss?

Who should consider eating soba noodles?

How to cook with soba noodles

The two main ways SOBA noodles are prepared are hot and cold. The cold version is made over low heat, then draining the noodles, before cooling them in an ice-water bath. The noodles are then served in a tray or basket, sometimes over ice cubes, garnished with chopped nori, a type of seaweed, and a soy sauce made from soy sauce and mirin. Typical garnishes also include grated Daikon horseradish and thinly sliced ​​scallions.

The hot version is prepared with a slow-cooked umami-rich Japanese soup stock known as Dashi and a dried seaweed called Kombu. The cooked noodles are served in the broth, along with other ingredients such as fried tofu, raw egg, or crispy pieces of tempura batter.
Once cooked, chilled in ice water, and drained, cold soba noodles can also be used in a number of preparations, including salads, frienddas, and as a base or accompaniment to meat or seafood. They are often served as a side dish along with Tempura.

Of course, you can also use Soba noodles in your favorite Italian dishes flavored with tomatoes, basil, olive oil, and garlic.

Soba vs. Somen

Somen noodles are another Japanese noodle that is sometimes compared to Soba noodles. And while Somen noodles are often served cold and eaten with a dipping sauce, just like Soba, and are roughly the same thickness, they are actually quite different. For starters, Somen noodles are made from 100 percent wheat flour, and are light in color, like ramen or Udon noodles. And unlike Soba, Somen noodles also contain a small amount of vegetable oil.

Also, Somen noodles are produced by stretching, which provides additional development to the glutens in the flour, giving it a more dental mouthfeel. In this respect, Somen noodles have more in common with Udon noodles, although they are much thinner. And unlike Udon, which is sold fresh, Somen's noodles are mostly sold dry.

Final

Soba noodles are made entirely or partly from gluten-free buckwheat flour.

They are similar in nutrition to whole wheat spaghetti and a good source of plant-based protein. Soba noodles made primarily from refined wheat flour are less nutritious.

Buckwheat has been linked to better heart health, blood sugar, inflammation, and cancer prevention.

If you're looking to switch up your plate of regular spaghetti or noodles, this is definitely worth a try.