Soba Your Way!!!

Soba Your Way!!!
By Jacqlyn Davis August 25, 2022
Soba banner with words "Soba your way" as the soba noodles are lifted with chopsticks.

!Cool down with Soba Noodles!

Soba noodles called ‘ni-hachi’ in Japanese is an iconic dish in Japan. Named for the key ingredients being 2 part flour and 8 part buckwheat this is a general staple dish that can be served hot or cold. 

Originating in the Edo-era and thought to come from the Nagano Prefecture as a casual meal for all to enjoy. This is the food that is best to slurp up to your heart's content. 

Now while it can be served hot when it is made cold it is separated from the broth to enjoy as a dip. This is a pure way to enjoy soba noodles at its finest allowing the consumer to create their own unique taste based on how much additional flavor they want to add in each bite. 

Today you will see variations of soba noodles you can enjoy at home with easy preparation and the help of AsianMart. From influences where it originated to Korean and Chinese twist. 



First off is a classic style of Soba from Japan that can be made as a light meal to beat the summer heat. 



Cold Soba Noodles with Dipping Sauce:



  1. Follow the cooking instructions on the soba package.

  2. Drain, and quickly rinse under cold running water until cold. Drain well.

  3. Combine dashi, soy sauce, and mirin. Add more soy if the flavor is not strong enough. 

  4. Serve noodles with garnish on a Soba tray and place sauce on the side to dip.

  5. Enjoy!!

Heading to Korea we amp up the flavor with a bold blend of sweet and tangy. Perfect for summer days this is a light and refreshing dish that will have you craving more.

Korean Soba Noodles with Sweet Chili Soy Sauce:



  1. Mix the ingredients for the dressing in a small bowl and place to the side.

  2. Rinse and cut thin slices of cucumber like sticks removing the seeds.

  3. Cook soba noodles as instructed on the package. Drain the water and cool down the noodles under cold running water for 1 minute. Stir with hands under the water and drain well. 

  4. Place noodles in a bowl, have 2 tbsp of dressing on the side and garnish with cucumber.

  5. Mix when ready to eat. Enjoy!!

To end it off we are heading to China and putting that signature sichuan style on to soba. With another summertime delight coated in black vinegar and smoky red chili oil with a refreshing cool down of cucumber, scallions, and tofu in only 15 minutes.


Spicy Sichuan-Style Buckwheat Noodles:


  • 8 oz Soba noodles

  • 2 tbsp soy sauce 

  • 3 tbsp black vinegar ( alternative: clear rice vinegar + a dash of balsamic vinegar)

  • 4 tbsp chili oil

  • ¾ tsp sugar

  • 3 cloves garlic, minced 

  • 4 scallions, finely sliced

  • 1 small red chili pepper, seeded and sliced 

  • 1 small cucumber peeled and sliced thinly 

  • 4 oz pressed tofu sliced thinly 


  1. Cook noodles according to package instructions, rinse with cold water and drain well.

  2. Place noodles in a bowl, add the soy sauce, vinegar, chili oil, sugar, garlic, and chili pepper, and toss to coat. (Or you can simply use a Sichuan-style sauce instead of making your own) Chill in the fridge.

  3. Serve in bowls topped with sliced scallions, cucumber and pressed tofu. Enjoy!