If you're a big fan of noodles, and everything and anything in noodle form—from noodle soups to pasta salads—then soba noodles are a must-have item for your kitchen. If you've never tried soba noodles ...

This recipe is a nihachi-style soba and uses a classic 80%-to-20% ratio of buckwheat to all-purpose flour. For a gluten-free option, replace the all-purpose flour with tapioca flour. You can find some ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...

I love the flavor of soba noodles. Originally from Japan, “these thin, round noodles are made from gluten-free buckwheat, though some brands include wheat in the mix, which would render them ...

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While any noodle or pasta can be the basis of an excellent, quick weeknight meal, earthy soba noodles are some of my favorites. They cook in five minutes or less and taste best tossed with no-cook ...

Soba noodles are originally from Japan, where the word "soba" refers to buckwheat. Soba noodles are essentially thin noodles that are made from buckwheat flour, or a combination of buckwheat and ...

Tender and supple with the ideal chewy texture, these from-scratch buckwheat soba noodles are easy to perfect. Sonoku Sakai is a Japanese American cooking teacher, recipe developer, and food writer.