If you’re like me soba noodle always sound a little intimidating. Do they require special handling? Are they high maintenance? The answer is yes… and no. Super simple to cook – 3 to 4 minutes tops. And the only special handling is to remember that they continue soaking up liquid… so best to store leftovers dry. Honestly, they are best freshly made but they cook so quickly it will just take minutes to prepare next time you need them! And since they’re lower in carbs and calories than regular pasta noodles… these buckwheat gems are worth it!
Ingredients (serves 2)
1 quart chicken stock or low-sodium broth (I actually used my garlic broth for this)
4 ounces of organic soba noodles
1/4 cup fresh miso paste (found in Asian or specialty stores)
1 tablespoon Meyer lemon juice (or any fresh lemon)
1 cup roasted or rotisserie chicken breast (or other cooked chicken breast), warm or at room temperature
Thinly sliced scallion greens, for garnish
Ready to Cook?
Bring a large pot of water to a boil. In a medium pot, bring the broth to a simmer. Do not use salt or oil like you do for white pasta.
Add the noodles to the boiling water and cook until al dente, 3 to 4 minutes. Drain the noodles, and using tongs, transfer them to bowls.
Meanwhile, ladle 1 cup of the broth into a heatproof bowl and whisk in the miso. Return the miso-broth to the pot and cook until hot, but not boiling. Add the lemon juice. DO not omit the lemon juice – you need the acidic to cut through the saltiness of the miso.
Top the noodles with the chicken. Ladle the hot broth on top of the noodles, garnish with the scallions and serve.
The Perfect Bite
I love to use chopsticks to scoop out the noodles and chicken… then slurp the broth from the side of the bowl… just as they do in Japan. But no shame in using a spoon if you prefer. Just get every last drop!
The Perfect Pairing
Try 2012 Terres Dorées Beaujolais l’Ancien Vieilles Vignes or 2012 Tissot Arbois Poulsard Vieilles Vignes each pairs beautifully with the salty richness of this soup.
The Perfect Health
Soba (buckwheat) Pasta: Due to their buckwheat content, soba noodles are a slow-releasing carbohydrate, meaning they’re a source of good long-lasting energy. In addition, you can cut calories virtually in half when you switch from regular white pasta to soba noodles. Buckwheat contains the vitamin B compound choline. Health Hokkaido lists that buckwheat, specifically the choline compound, assists with increasing metabolism and decreasing fat accumulation. Read more here.
The Perfect Bite 
Deb, I cooked my first soba on New Year’s Eve 2013 in honor of my new daughter in law from Japan. Loved it! I used fish stock instead of miso and no meat, just the onions on top. Very tasty noodles. Thank you for the reminder on the health benefits and the encouragement to try these as I still have some left in my pantry. I am impressed that you found miso with no MSG! I was not able to find anything without it at the Asian market where I shopped.
Hey Rhonda… thanks for commenting! Yea, we have one good Asian market here in East Nashville that most of the restaurants use so they tend to have more fresh ingredients. Lots of fresh herbs as well. My next attempt will be using the soba noodles in a cold salad. Can’t wait!