Soba (そば) is a type of thin Japanese noodles made from buckwheat flour.
In Japan, most thin noodles are called as soba, while thick noodles made from wheat are called udon.
You can serve soba either chilled with a dipping sauce or in a hot broth as a noodle soup. Cold soba is traditionally served on a sieve-like bamboo tray called a zaru and commonly garnished with bits of dried nori seaweed; it is served with a dipping sauce known as soba tsuyu on the side. The tsuyu is a strong mixture of dashi, sweetened soy sauce and mirin.
Soba love: from tradition to your table
Soba noodles are more than just a meal — they’re a centuries-old Japanese tradition with deep cultural roots and surprising health benefits. Made from buckwheat, they can be enjoyed in countless ways, ...
Posted: May 5, 2026, 9:36 pm
Mastering Japanese noodle culture at home
Japanese noodles like udon and soba are more than just food — they’re a craft, a comfort, and a cultural experience. From choosing the right noodle type to preparing it with care, every step shapes ...
Posted: May 4, 2026, 3:32 am
Know your soba from your somen: A guide to Japanese noodles
Don’t freak out, but are you having trouble remembering things? Sweet cripes on toast, how many times a day do I lose my cellphone? And names — don’t get me started. My awesome daughter has a friend I ...
Posted: March 25, 2020, 6:16 am
Why soba is the quintessential Japanese noodle
Following is a transcript of the video. Medha Imam: You may think of a steaming bowl of ramen as the classic Japanese dish. But what if I told you ramen actually originated from China and there is ...
Posted: January 1, 2020, 4:00 pm
This Cherry Creek Sushi Bar Offers Hard-to-Find Handmade Soba
Ramen is the attention hog of Japanese noodles, often more for the rich broths, the soft eggs and the variety of toppings than for the noodles themselves. People just love to slurp a gussied-up ...
Posted: March 4, 2019, 4:00 pm
A fresh twist on Japanese soba noodles with fish
My food rut of 2010 was soba. I was complacent, preparing it the same way every time by tossing the slender buckwheat strands with broth, scallions and sesame oil and then throwing a piece of seared ...
Posted: January 14, 2011, 3:45 am
