Handmade Japanese Soba Noodles Recipe
Soba noodles are thin Japanese noodles traditionally made with buckwheat flour. Sometimes wheat flour is added for better elasticity. Their nutty, earthy flavor pairs beautifully with a range of dishes, whether served cold with a dipping sauce or steaming hot in broth.
Equipment
- Cooking pot
- Sharp knife or pizza cutter
Ingredients
- 2 cups Buckwheat flour
- 1/2 cup All purpose flour optional for elasticity
- 3/4 cup Water
- 5 g Salt
Instructions
Mixing the Dough
- Combine buckwheat flour and all-purpose flour, salt in a large mixing bowl.2 cups Buckwheat flour, 1/2 cup All purpose flour, 5 g Salt
- Slowly add water in small increments while mixing with your hand. The goal is to create a dough that holds together without being sticky or crumbly.3/4 cup Water
- Knead the dough gently for 5-7 minutes until it becomes smooth and pliable.
- Tip: If the dough feels dry, add water one teaspoon at a time. If too wet, sprinkle a little extra flour.
Resting the Dough
- Shape the dough into a smooth ball and wrap it tightly in plastic wrap.
- Let it rest at room temperature for 30 minutes. This helps the flour absorb the water and makes rolling easier.
- Tip: Don’t skip resting—it’s crucial for an even texture.
Rolling the Dough
- Lightly flour a clean surface and your rolling pin to prevent sticking.
- Flatten the dough into a disc and roll it out evenly to about 1/8 inch (3 mm) thick.
- For even thinner noodles, roll it to 1/16 inch (1.5 mm).
- Tip: Rotate the dough 90° after every roll to maintain an even thickness and a circular shape.
Cutting the Noodles
- Dust the rolled-out dough with flour and fold it gently into thirds like a letter.
- Use a sharp knife to cut thin, even strips—about 1/8 inch wide.
- Unfold the strips into individual noodles and dust lightly with flour to prevent sticking.
- Tip: A pizza cutter works great for straight lines if you don’t have a sharp knife!
Cooking the Noodles
- Bring a large pot of salted water to a rolling boil.
- Drop the noodles in gently and stir to prevent clumping.
- Cook for 2-3 minutes or until the noodles float to the surface.
- Drain the noodles and immediately rinse them under cold running water to stop cooking and remove excess starch.
- Tip: For an extra touch, dunk the noodles in ice water after rinsing for a firm texture.
Notes
- Flour Dusting: Always dust the noodles and workspace to prevent sticking.
- Knife Skills: Aim for even cuts to ensure all noodles cook at the same rate.
- Storage: Fresh soba can be refrigerated for up to 2 days. For longer storage, freeze them dusted with flour.
Nutrition
Calories: 180kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Sodium: 10mg | Fiber: 4g