Skip to main content

Posts

Showing posts from April 9, 2015

Soba Noodles – Love at first bite

Ever since I first came across Soba Noodles last year at Dahlia in Chennai, it has become my favorite rendition of carbohydrates. I remember chomping down the chewy light brown noodles in between slurps of Miso and bites of Prawn Tempura. The noodles had a subtle nutty flavor and held their own in front of all that umami and crunchy shellfish. It was love at first bite.  Soba is made (mostly) from Buckwheat flour. Wheat flour is also added sometimes, to stabilize the dough with gluten during the rolling process. Sadly, I am yet to come across 100% Buckwheat Soba or Juwari Soba at Asian stores in India.
The Buckwheat flour gives Soba its characteristic milk-chocolate brown color and an earthy, nutty flavor. These noodles don't give in easily when you chew, whilst not being hefty like Udon. Gluten free and with almost half as much calories as regular noodles, Soba comforts me on days when I need a savory carb-hit. I have tried various brands of Soba available in India, including a loca…