Articles with 'soba noodles'

Soba Noodles with Tangy Tahini Dressing



  • 1 eight ounce package soba or udon noodles
  • 8 oz chicken or firm tofu, diced into 1 inch pieces (seasoned with sea salt, cayenne and black pepper)
  • 2-3 tbsp. coconut oil or peanut oil
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • 2-3 tbsp. maple syrup or honey
  • Juice of 1 lemon
  • ¼ cup shoyu or wheat-free tamari
  • 1-2 dashes cayenne pepper
  • 1½-2 inches ginger, peeled and chopped
  • 1-2 garlic cloves, peeled and diced
  • 2/3 cup water
  • 2 scallions, minced
  • 1 sheet of nori, sliced thin for garnish
  • Bell pepper, seeded and diced for garnish

Drop soba noodles into boiling water and cook 7-10 minutes.  While noodles cook, sauté chicken or tofu 2-3 minutes on each or until lightly browned.  In a food processor combine tahini, maple syrup, lemon juice, shoyu, cayenne pepper, ginger and garlic. Puree until smooth and creamy.  Slowly add water to the food processor and puree again until you reach desired consistency (more water creates a thinner sauce).  Drain soba noodles and combine with tangy tahini sauce, diced chicken and scallions.  Garnish with shredded nori and diced bell pepper.  Yield: 4-6 servings.

(4 votes, average: 4.75 out of 5)

Savory Soba Noodles with Vegetables in Broth



  • 4 cups chicken stock (or vegetable stock)
  • 1/4 cup mirin
  • 1 strip naturally cured bacon or 2 tbsp. dried bonito flakes
  • 2-3 inches kelp, soaked and sliced thin
  • 3 shitake mushrooms, sliced thin
  • 1 carrot, cut into thin matchsticks
  • 2 tbsp. shoyu or tamari
  • 1/2 tsp. sea salt (or to taste)
  • 1 head baby bok choy, sliced thin
  • 2 scallions, minced
  • 1 eight oz. package of soba noodles, cooked according to directions on package
  • 1 tbsp. kimchi per cup of soup

Bring chicken stock, , mirin, bacon (or bonito flakes) and kelp to a boil. Lower heat to simmer and cook 5-7 minutes. Add shitake mushrooms and carrots and cook 2 minutes. Add shoyu and sea salt and taste the broth. For a lighter brother use less shoyu. Add baby bok choy and cook 1-2 minutes or until bright green. Place cooked soba noodles into individual bowls and ladle broth and vegetables on top. Garnish with minced scallions and a tablespoon of kimchi.

(2 votes, average: 5.00 out of 5)

Crispy Cod and Vegetable Noodle Soup


  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.

(4 votes, average: 3.75 out of 5)

Simple Sesame Noodles


Bring water to a boil.  Add noodles and cook according to directions (8-10 minutes). Whisk sesame oil, shoyu and rice vinegar.  Drain noodles and combine with dressing and toasted sesame seeds.

(No Ratings Yet)

Tahini Noodles

  • 1 package soba noodles (8.8 oz)
  • 4 tbsp. tahini
  • 1/4 cup shoyu
  • 1/4 cup brown rice vinegar
  • 1/4 cup maple syrup
  • 1 garlic clove, peeled and chopped
  • 2 inches ginger, peeled and minced
  • 3/4 cup water
  • 2-3 scallions, minced

Bring water to a boil and add soba noodles. Cook 8-10 minutes. Drain and set aside. In a food processor combine tahini, shoyu, brown rice vinegar, garlic, ginger and water. Pour tahini sauce over cooked noodles and garnish with scallions.

(1 votes, average: 5.00 out of 5)

Tahini Noodles with Coconut Tempeh

  • 1 eight ounce package tempeh (fermented soy), cut into 1 inch cubes
  • 2 tbsp. Coconut oil
  • 1 eight ounce package soba or udon noodles
  • 2 carrots, cut into thin matchsticks
  • 4 heaping tbsp. tahini (ground sesame seeds)
  • ¼ cup maple syrup
  • ¼ cup brown rice vinegar
  • ¼ cup shoyu (naturally fermented soy sauce)
  • 2-3 dashes cayenne pepper
  • 2 inch piece of ginger, peeled and chopped
  • 1 cup water
  • 2 scallions, minced

In a frying pan on medium heat, sauté tempeh in coconut oil for 8-10 minutes or until crispy and brown on all sides.  Add ½ cup water into the pan, cover and cook on medium/low heat for additional 10 minutes.  While tempeh is cooking, bring a pot of water to boil.  Drop in soba noodles and cook 7-10 minutes.  Drain soba noodles and put into a large bowl with cooked tempeh cubes.  In a small pot quickly blanch carrot matchsticks for 1-2 minutes.  Drain and add the the bowl with noodles and tempeh.  In a food processor combine tahini, maple syrup, brown rice vinegar, shoyu, cayenne pepper, and ginger.  Puree until smooth and creamy.  Add ½ cup water into the food processor and puree again until combined.  Combine tahini sauce with soba noodles.  Garnish with minced scallions.

Yield: 4 Servings
Prep time: 5-10 minutes
Cook time: 20 minutes
Round Out the Meal: Sauteed Bok Choy (with toasted sesame oil and shoyu)
Kid Friendly:  C’mon… kids LOVE noodles.  Especially creamy noodles!
Wine Pairing: Kaori Sake (light, fruity)

(No Ratings Yet)

Sea Bass Soup with Soba Noodles


  • 5 cups water
  • ½ package soba noodles
  • 1 leek, cleaned and cut on thick diagonals (use both white and green)
  • 2 inches ginger, peeled and cut into thin matchsticks
  • 1 cup chinese cabbage, chopped in 2-3 inch pieces
  • 1 carrot, cut into ¼ inch thick diagonals
  • 3-4 kale leaves, chopped into bite sized pieces
  • 12-16 ounces black sea bass with skin (or black cod) and cut into 4 equal sized pieces
  • 4 tablespoons South River sweet white miso (can use Miso Master or other brand)
  • 1 sheet toasted nori, cut into thin slivers

Bring a pot of water to a boil.  Add soba noodles and cook 7-10 minutes (follow directions on package).  While noodles are cooking, in a separate pot bring 5 cups water, leek, ginger, cabbage, and carrot to a boil.  Reduce flame to low and cook 5-7 minutes.  Add kale and fish, cover and cook 3 minutes.  Dilute the miso paste in a small bowl (use a ladle of liquid from the soup to dilute the miso).  Add diluted miso to soup, cover and cook 3-4 minutes on very low flame.  Place a small portion of cooked soba noodles in the bottom of each bowl and ladle soup and fish on top.  Garnish with a few slivers of toasted nori.

Yield: 4 Servings
Prep time: 7-10 minutes
Cook time: 10-12 minutes
Round Out the Meal: Meal is completely fully rounded.
Kid Friendly: To make this more kid friendly cut carrots into star shapes.
Wine Pairing:  A simple cup of Green Tea would be best with this meal.

(No Ratings Yet)