Soba Noodle

PastaGrainAllergen: WheatAllergen: GlutenNuttyEarthyMildToastyChewy

Nutrition (per 100 g)

Calories: 336
Protein (g): 14
Fat (g): 1.8
Carbs (g): 71
Fiber (g): 3.1
Sodium (mg): 5

Values reflect dry noodles; cooked weight increases significantly. Buckwheat percentage varies by brand, affecting texture and flavor.

Storage

Room temp: up to 365 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Soba noodle is a thin Japanese noodle made primarily from buckwheat flour, usually light brown-gray and flat. It has a gentle, nutty aroma and cooks quickly, working in hot soups, stir-fries, and cold salads. Commonly sold dried in paper-wrapped bundles; fresh or par-cooked versions are also available.\n\nSoba developed in Japan and spread through East Asia and beyond via restaurants and packaged exports. Producers often blend buckwheat with wheat flour for elasticity, while 100% buckwheat juwari styles exist. Traditional milling and noodle-rolling methods persist alongside modern extrusion.