'soba' on Serious Eats

Shredded Chicken With Soba and Miso-Butter Sauce

I think there should be a t-shirt or sign that reads: Miso butter just makes it all better. Not soba noodles, shredded chicken, and crunchy vegetables come together in one pot. It take half an hour to make from start to finish, but it'll only take a fraction of that time to slurp it all up whether you use chopsticks or forks. More

Polish Summer Soba Salad From 'Salad Samurai'

Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself?? More

Pork, Asparagus, and Soba From 'The VB6 Cookbook'

Despite his dinnertime freedom, Mark Bittman doesn't launch into a carnivorous feast come six o'clock. Instead, he incorporates meat into meals that are equally heavy in vegetables, fruit, and whole grains. Take this soba noodle dish for example. While it doesn't shy away from meat (hello, pork shoulder), it does incorporate a generous amount of asparagus in addition to whole grain soba noodles. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Make-Ahead Peanut Soba Noodles with Tofu and Pickled Bean Sprouts

As something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly. More

Dinner Tonight: Cold Soba Salad with Peppers and Ponzu Dressing

I don't always have the best luck with cold soba. At its worst, the soba comes out gummy and water-logged. The key is to start with a very simple dish like this one. The soba is boiled, drained in a colander, then rinsed under cold water. Just make sure to let it drain again after the rinse—this solved most of my issues. Some sauteed shrimp or tofu would help bulk this out if you were really hungry, but it's absolutely perfect for those in need of a light summer meal. More

Cook the Book: Black Sesame Otsu

A bowl of cold soba noodles are perfect hot weather eating, as we established yesterday. Mild and nutty, hearty and cooling all at once, we could really eat the noodles all summer long with no complaints. Heidi Swanson's version of soba from Super Natural Every Day dresses quick-cooked and quick-chilled buckwheat noodles with a nutty dressing of black sesame, sunflower seeds, and pine nuts sweetened with sugar and spiced with cayenne. More

Cook the Book: Soba Noodles with Eggplant and Mango

This particular plate, a cool starter or perfect spring lunch, marries ingredients that seemingly have nothing to do with one another, namely mango and eggplant. But when the eggplant is charred and mixed with the nutty soba noodles and the tangy dressing, the mango brings the dish together with its sweet bursts of fruitiness boosting the salty, sour qualities of the noodles. More

Dinner Tonight: Spicy, Sweet and Vinegary Noodles (Bibim Guksu)

This recipe for bibim guksu from My Korean Kitchen is the perfect spring transition dish. The lettuce, cabbage, carrot, and cucumber all provide a cooling crunch. The sauce is bracing and spicy, but it's balanced with both honey and brown sugar, and the soba acts as a nice base for all these flavors. The result is a shock to all the senses, yet still oddly refreshing. More

More Posts