A big bowl of warm, steaming broth with tender noodles is the ultimate comfort food. Take your soul-satisfying noodle soups to the next level by making your own soba noodles! These pale brown, square-cut Japanese noodles are made with a mix of buckwheat and all-purpose flour, so they have a wonderfully nutty, earthy taste and chewy texture. Read on for our step-by-step guide to fresh soba noodles, plus a favorite recipe to try them in.
Fresh Soba Noodles Ingredients
- 1 1/4 cups (6 oz./185 g.) Japanese buckwheat flour
- 3/4 cup (4 oz./125 g.) unbleached all-purpose flour, plus more for dusting
- 2 tsp. kosher salt dissolved in 1/2 cup (4 fl. oz./125 ml.) water
How to Make Buckwheat Noodles
- Make the dough
- Knead the dough
- Roll out dough
- Cut into sections
- Cut into noodles
- Let noodles dry
|Roll out the dough
Divide the dough into 4 pieces. Slip 3 of the pieces back under the bowl. Set the rollers of a pasta machine at the wides setting and dust with flour. Crank the dough piece through the machine. Fold into thirds and repeat. Repeat, moving the dial 1 notch narrower after each pass. Stop at the second-to-last setting.
|Let the noodles dry
Spread the soba noodles out onto a lightly floured rimmed baking sheet and let dry for 10-20 minutes. Cook right away or coil into nests and let dry for up to 3 hours.
Recipe: Soba Noodles & Seared Salmon in Ginger-Green Onion Broth
Firm-fleshed salmon fillets make a hearty topping for a bowl of tempting buckwheat noodles and broth. Accompany with an Asian-inspired salad, such as cucumbers dressed in sesame.
Ingredients: Soba Noodle Soup
- 4 green onions
- 4 cups (32 fl. oz./1 l.) chicken broth
- 2-inch (5-cm.) piece fresh ginger, peeled and minced
- 1 star anise
- 2 Tbs. soy sauce
- 1 tsp. mirin
- A few drops of Asian sesame oil
- 6 oz. (185 g.) fresh soba noodles
- 3/4 lb. (375 g.) center-cut salmon, cut into 4 equal pieces, skin and pinbones removed
- 2 Tbs. olive oil
- Salt and freshly ground pepper
Directions: How to Cook Soba Noodles
- Thinly slice the green onions, reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
- In a large, heavy pot, combine the broth, ginger, the white and pale green slices of the green onions, the star anise, soy sauce, mirin and sesame oil over medium-high heat. Bring the broth to a boil, reduce the heat to low, and simmer for 10 minutes. Turn the heat off, cover the pan and let steep for 10 minutes.
- Strain the soup, discard the solids, and return the broth to the pot. Bring the broth to a boil. Add the soba noodles and cook, stirring once or twice, for 2-3 minutes. Keep warm over low heat.
- Place a small frying pan over high heat until it is very hot. Brush the salmon with the oil and season with salt and pepper. Sear the salmon to medium-rare, 4-5 minutes per side.
- To serve, use tongs to divide the soba noodles among 4 shallow bowls. Ladle the hot broth into each bowl and top with a piece of seared salmon. Garnish with the sliced dark green onions and serve. Serves 4.
Find more tutorials in Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).