Recipes with soba noodles

8 recipes. Page 1 of 1

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Mushroom Memil Soba (Warm Buckwheat Noodles in Mushroom Dashi)

Five minutes in soy-and-mirin-seasoned bonito dashi is enough for shiitake and oyster mushrooms to spread their savory, woodsy flavor through the whole broth. Tearing the oyster mushrooms along the grain, instead of slicing them, lets them soak up more liquid. The soba cooks in a separate pot and gets rinsed in cold water, washing off surface starch that would cloud the broth and leave the noodles limp. A pinch of grated yuzu zest at the end floats a sharp citrus note over the earthy broth so the bowl finishes light, and sliced chives add color.

Prep 12min Cook 15min 2 servings

Noodles Easy

Buckwheat Noodle Salad

Tsuyu sharpened with vinegar dresses this cold soba salad and finishes lighter than an oil-based dressing would. Purple shreds of red cabbage, cucumber and lettuce mix in among the brown buckwheat noodles, and nori flakes are scattered on top. Rubbing the noodles under cold water until the slick surface is gone keeps the strands separate and lets the dressing cling. A boiled egg or some chicken breast turns it into a full meal.

Prep 15min Cook 7min 2 servings

Noodles Easy

Korean Dongchimi Buckwheat Noodles

Dongchimi, a mild radish water kimchi, gives this Gangwon-style buckwheat noodle bowl its broth, chilled in the freezer until almost slushy so the clean, lactic tang comes through at its sharpest. There is almost no fat in the bowl, making it a natural follow-up to rich pork dishes like samgyeopsal or boiled suyuk.

Prep 20min Cook 10min 2 servings

Noodles Easy

Korean Buckwheat Noodle Salad

Chilled buckwheat noodles get tossed with fine shreds of cucumber, red cabbage, and carrot that outweigh the noodles, and the result eats more like a salad than a noodle bowl. The dressing is gochujang thinned with vinegar, soy sauce, and a little sesame oil: spicy, sour, and savory at once. Rubbing the cooked noodles under cold water strips their surface starch, which keeps them from clumping and stops the dressing from pooling at the bottom of the bowl. The toss happens right before serving and the bowl spends only 5 minutes in the fridge, because buckwheat softens quickly once dressed. It makes a light meal on a hot day.

🥗 Lighter Meals

Prep 15min Cook 7min 2 servings

Noodles Easy

Korean Buckwheat Mixed Noodles

Equal measures of soy sauce and vinegar give this Gangwon-style dressing its sour edge, with gochugaru for heat and a little sugar to round it off. Finely chopped kimchi clings to the noodles instead of sitting in clumps, adding fermented tang and crunch to every bite. With little gluten to hold them together, buckwheat noodles snap apart when boiled past the package time or pressed down while mixing. The dressing is folded in by lifting from below. Several rinses in cold water wash off the surface starch that would make the strands stick together. Water left on the rinsed noodles thins the dressing fast, which makes thorough draining as important as the chill.

Prep 18min Cook 6min 2 servings

Noodles Medium

Korean Octopus Chogochujang Buckwheat Noodles

Thin slices of boiled octopus sit on chilled buckwheat noodles dressed in chogochujang, gochujang loosened with vinegar and sugar into a sweet, sour, spicy sauce. Already cooked, the octopus mainly needs patting dry so the sauce clings instead of sliding off. Shredded cabbage and perilla leaves under the noodles add crunch and an herbal note, and only half the sauce is tossed in at first so the rest can season the bowl just before eating.

Prep 25min Cook 10min 2 servings

Noodles Easy

Perilla Oil Makguksu

Without gochujang in the mix, the toasty, nutty perilla oil carries this buckwheat makguksu, dressed with just soy sauce, vinegar, and a little allulose syrup. With such a simple dressing, any water pooling under the noodles dilutes it immediately.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Noodles Easy

Soba Sesame Salad (Chilled Buckwheat Noodle Sesame Dressing)

Cold soba, rinsed until the strands feel clean, gets a light coat of soy sauce, rice vinegar, sesame oil, and sesame seeds. Cutting cucumber, carrot, and red cabbage as thin as the noodles lets each mouthful pick up vegetables and buckwheat together instead of leaving the cabbage in a heap at the bottom of the bowl. The salad tastes best the moment it is tossed; left sitting in the dressing, the noodles go soft and the flavor turns watery.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings