soba, cha soba
A popular buckwheat noodle in Japan, there are tons of dishes made up of soba. These include hot dishes, chilled dishes, and comforting soups. Much like you’d expect, hot soba and soba soup is popular as a winter warmer, while the refreshing cold soba noodles are popular in the summer.
Cold soba is often served with tsuyu, a dipping sauce of dashi, sweet soy sauce, and mirin. In hot soba soup, the broth is generally the same base of dashi, soy, and mirin, but less concentrated. These soups are sometimes topped with fried foods like korokke, tempura, or fried tofu. They can also include a raw egg that cooks in the broth, or other vegetables and garnishes.
To make soba, buckwheat flour is formed into a dough, rolled thin, and folded over before being chopped into long skinny noodles. Some soba include dough mixed with wheat, seaweed, tea powder, or other ingredients to add different flavor or texture.
Because these noodles are made from buckwheat, which unlike wheat contains all the amino acids, buckwheat has a more complete, higher protein content.
You can find dried soba noodles at Uwajimaya in our noodle aisles.