Soba 101

One of my most favourite places to explore is any neighbourhood China Town. Bustling with people, new aromas, and spilling produce, this exciting area of most major cities is a feast for the eyes.

Here in Toronto, tucked a few blocks over from the central China Town is a small but wonderful Japanese store. After refilling my wasabi prescription, I gaze along the long aisles of offerings. Included are various teas, Hello Kitty Pocky sticks, every shade of miso, enoki mushrooms and of course, noodles.

Wheat, rice, green tea, tofu, ramen, udon and soba noodle varieties ready for any dish the Far East has ever created.

How elated was I to discover that soba is the name for buckwheat in Japanese?
For those of you who weren’t sure, like me, buckwheat is neither a grass or related to the wheat family. It’s a flowering plant which produces the seeds for great things like pillows and yes, buckwheat flour.

Asian noodle soup has to be in my top list of most amazing meals. The simplicity of them makes them satisfying and perfect. The noodles and broth create a host bowl for just about any combination imaginable.


1 (4g) Bundle Soba or Udon Noodles
1 Tablespoon Light Miso Paste
1/4 Package Extra Firm Tofu, diced into 1/2″ cubes
1 Sheet Nori
1 Scallion, finely diced
6 – 8 Shiitake Mushrooms, wiped clean and sliced
1/4 Cup Red Cabbage, thinly sliced

Drop the noodles in boiling water and cook until tender, 6 – 8 minutes. Drain.
In a large saucepan, heat 4 cups of water and add the miso paste, stirring to dissolve.
Add diced tofu and mushrooms, bringing the soup to a low simmer.
Cook for about 3 minutes.
Break nori into small 1 – 2″ pieces.
Add the cooked noodles to two serving bowls.
Sprinkle over the diced scallions and nori pieces.
Ladle over hot soup and garnish with a topping of red cabbage.

Serve immediately.
Feeds 2.



~ by Dayna on October 18, 2007.

9 Responses to “Soba 101”

  1. There are no words…stunning photos (as usual), awesome dish (as usual) and making me homesick for all the food shopping wonders that is Toronto. Thanks for sharing with Presto Pasta Nights.

  2. mmm, I LOVE soba noodle-dishes – this shiitake + miso noodle bowl sounds like something I DEFINITELY need to try!!

  3. beautiful pictures, as usual. the miso noodle bowl is one of my favorite things to have for lunch.

  4. I’ve been struggling with 100% buckwheat soba noodles. They have a great nutty flavour, but a real tendency to get gummy on the outside before even al dente in the centre. It’s more of an issue when they are served without a broth (eg. draining on bamboo, accompanied by dipping sauces). I should probably try some soups instead, which might be more forgiving.

    Great photos here, of course.

  5. Aha!:

  6. that is a gorgeous bowl o soup. thanks for participating in CLICK.

  7. thats a great and excelent entry…!!!

  8. What an absolutely beautiful shot for *CLICK*!

  9. Wonderful photo, you got my vote :)

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