Add noodles a few at a time to boiling water. To prevent noodles from sticking to the
bottom of the pan, stir gently until the water returns to a rapid boil. Cook for eight to ten
minutes, then drain and rinse with cold water to stop cooking. Add to soups and stir-fried
dishes, or toss with sautéed kale and shiitake mushrooms.
Buying and storing tips
Look for soba noodles in the ethnic or pasta section of natural food and grocery stores and
in the bulk section of some health food stores, or in specialty or Asian markets. Store them,
unopened, in a cool, dry cupboard for six to eight months.
Varieties
Soba is available in several varieties, including jenenjo soba, which contains wild yam
flour; cha soba, made with tea leaves and buckwheat; and youmugi soba, made with buckwheat and
mugwort.
Nutrition Highlights
Soba noodles, 1 cup (75g) (cooked)
Calories: 113
Protein: 5.8g
Carbohydrate: 24.4g
Total Fat: 0.114g
Fiber: 0.0g
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
