Basic Soba (Buckwheat) Noodles | Cook for Your Life

Basic Soba (Buckwheat) Noodles

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5 out of 5 stars (based on 22 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 1 ingredients

Basic soba noodles are native to Japan, and made with buckwheat and wheat flour. You can buy them in dried form at most large markets or Asian specialty markets. The water that...

These noodles can be eaten cold with vegetables as a salad, or in a warm broth. They can also take the place of pasta in any recipe.


  • 8 ounces soba noodles
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Nutrition Facts


191 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


42 g


0 g


0 g


8 g


449 mg


  1. Bring a pot of water to boil.
  2. Once the water is boiling, slowly drop the noodles into the pot. Stir gently to immerse all noodles in water.
  3. Bring the water back up to a gentle boil, and then reduce to a simmer. Cook according to package directions, usually about 7 to 8 minutes. If the water starts to foam and boil over, add a ½ cup of cold water to bring the temperature back down. Taste a noodle for doneness.
  4. Pour noodles into a colander, and reserve cooking water if desired. Return the noodles to the pot and fill with cold water. Wash the noodles a few times until the water runs clear. Serve them cold, added to a broth, or sautéed.

Chef Tips

Soba is a great stand-by to keep in your pantry. It cooks quickly and can be used in the same way you would pasta.

Soba noodles should be 100% buckwheat to be gluten-free

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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