Meishi Soba noodles are thin Japanese noodles made by combining buckwheat flour, along with some amount of wheat flour and water, mixing to form a crumbly dough, then rolling out that dough into a flat sheet which is then folded and hand-cut into slender strands about the thickness of spaghetti. Buckwheat is a pseudocereal grain, harvested from the seeds of non-grasses. They are Nutty and earthy in flavour, slightly chewy consistency, along with a colour that ranges from pale tan to brownish-grey, depending on the proportion of buckwheat flour, as soba noodles are made of buckwheat they may be one of the healthiest noodles to eat! Soba noodles can be eaten either cold or hot. Hot ones are usually served in a bowl of steaming broth, with the side dishes placed in a soup or on a separate plate while cold ones are eaten by dipping them into a small bowl of sauce known as tsuyu. Soba is typically eaten with chopsticks, and in Japan, it is considered acceptable to slurp the noodles noisily. Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba, on the other hand, Soba is a comparatively healthy food. An individual serving of soba noodles contains roughly 300-400 calories and has lots of vitamins B1 and B2, lutein, dietary fibre, minerals, and protein, with very little fat. Done in about 15 minutes, they’re covered in a zingy sauce of soy, sesame oil, rice vinegar, and honey and sprinkled with toasted sesame seeds. They’re perfect as a component for a fast and easy dinner.

Nutritional Facts