Simple Soba Soup

Fresh Soba Noodles

StreuselA storm has moved into town and what could be more comforting on a cold day than homemade soup.  I was watching Will & Grace reruns (Season 6 Episode 12) where Grace obsesses over soba noodles and I decided I wanted to make my own soba noodles and a simple soba soup.  Start to finish I had these noodles and the soup made in an hour.

I took this recipe from Saveur but cheated a bit in that I used a stand mixer to knead the dough and a pasta roller to roll and cut the noodles.  Made of mostly buckwheat flour and a little all-purpose flour this dough was SO easy to work with.  I only used about a third of these noodles in the soup so the rest I dried out on the countertop for about 8 hours before storing in a plastic bag and freezing.


When looking at the history of the soba noodle, which originated in Japan in the 1600s, I discovered that soba noodles were a solution to thiamine deficiencies in Tokyo due to excessive white rice consumption.

Fresh Soba Noodles

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Simple Soba Soup

Simple Soba Soup

  • Author: streusel
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 60 minutes
  • Yield: 2-3 servings


For the noodles…

10 oz. buckwheat flour

2.5 oz. all-purpose flour

3/4 c. warm water

several tablespoons of arrowroot flour (for dusting the noodles)


For the soup…

8 c. broth (I used homemade lamb broth)

2 carrots, peeled and sliced thinly (I used a mandolin set on 2)

1 t. magic mushroom powder

2 big handfuls of fresh soba noodles



To make the noodles…

  1. Combine the flours and water in a stand mixer and using the kneading hook, mix and then knead the dough for about 5 minutes.  While the dough is kneading in the stand mixer, I set up my pasta roller (Imperia).
  2. Form the dough into a ball and roll out on a board to about 1/4 inch thick.
  3. Cut the dough into four portions and dust with the arrowroot flour to prevent the noodles from sticking together when cut.
  4. Roll each portion through the rolling part of the pasta roller first set at #1 and work up to #4.  
  5. Then place the rolled dough in the tagliolini size cutter.
  6. Place the cut pasta on a plate and dust with a little more arrowroot flour and toss.
  7. Repeat the process with all of the dough.

To make the soup…

  1. Bring the broth to a boil in small pot and add the cut carrots.
  2. Bring to a rolling boil again and add the handfuls of noodles.
  3. Once the noodles are added, I boiled the soup for about 3 minutes, removed from the heat and served immediately.

Spread the remaining noodles out on 2 large platters and dry for about 8 hours.  Once dried out, store the noodles in an airtight plastic bag and freeze until ready to add to more hot broth.

  • Category: lunch, dinner
  • Cuisine: Japanese
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