Soba noodles are made from

The Spruce Eats: What Soba noodles are made from Soba Noodles? Soba are a type of Japanese noodles made from buckwheat flour, used salads, soups and stir-frys, often served chilled with a soy-based dipping sauce.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Soba noodles are a thin Japanese noodle made primarily from buckwheat flour along with a smaller proportion of wheat flour. Soba noodles originated in Japan, where they are enjoyed everywhere from fine restaurants to street stands, and where they’re a traditional New Year’s Eve meal. Although buckwheat is a gluten-free grain, most soba noodles contain some wheat flour, meaning they’re not gluten-free.

Without gluten, the dough would be brittle, and the noodles would be prone to falling apart, either before or during cooking. A small amount of wheat flour helps the dough come together, makes it easier to roll out, and prevents the noodles from breaking. While traditional soba is made with nothing but buckwheat flour, wheat flour, and water, some versions incorporate other ingredients, such as seaweed, green tea powder, or wild yam flour. Somen noodles are another Japanese noodle that is sometimes compared with soba noodles. Additionally, somen noodles are produced by stretching, which provides additional development to the glutens in the flour, giving it a more toothsome mouth feel. In this respect, somen noodles have more in common with udon noodles, although they’re much thinner.