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Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as a style side dish or easy dinner.

Soba noodles
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Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect for fast and easy meals. This recipe takes just 15 minutes, tossing the noodles with a zingy sauce of soy, sesame oil, rice vinegar, and honey. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so quick, they’ve become our crutch for fast weeknight meals.

Types of soba noodles

Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat exclusively gluten free.

There is a lot of variation in soba noodle brands! Alex and I have tested dozens, and we find that every brand of soba is different. Some are very thin and tend to break, so we try to look for soba that are thicker and hold up better. Make sure to experiment a bit to find the brand of soba that you like best.

Soba noodles

What’s in this soba noodles recipe?

This soba noodles recipe is fast and easy to make, and most of the ingredients are pantry staples! It’s essentially a pantry meal, aside from the green onion. You can even leave out the green onions if you don’t have them on hand! Here’s what’s in this soba noodles recipe:

  • Soba noodles
  • Soy sauce or liquid aminos
  • Toasted sesame oil: make sure it is toasted, not regular! Toasted sesame oil is intended for flavoring, whereas regular sesame oil is neutral in flavor
  • Rice vinegar
  • Honey or maple syrup
  • Miso: optional but adds great flavor (see below)
  • Garlic
  • Green onions (optional)
  • Sesame seeds (optional; if you use them toast them!)
Soba noodles with sesame seeds

Rinse your soba to remove starch!

Here’s an important note about cooking soba noodles: rinse them after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for soba, rinsing is necessary to remove the starch that builds up during cooking.

If you don’t rinse, the soba becomes very gummy and mushy. It also absorbs the sauce and becomes dry instead of saucy. So please: rinse your soba after cooking! You’ll notice a big difference.

A secret ingredient: miso

This soba noodles recipe contains a secret ingredient: miso! If you’ve never cooked with it, we highly recommend getting a container for your fridge: and it lasts for months. Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor (or, umami). Umami is the so called “fifth flavor” after sour, salty, sweet, and bitter. It adds incredible flavor to any dish!

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. We used brown miso here, which contributed to the dark color of these noodles.

Since we cook mostly plant based, Alex and I tend to use miso to get a meaty or cheesy flavor in recipes. It’s great in Easy Miso Ramen, and even works to substitute Parmesan flavor in our Vegan Pesto!

Sesame soba noodles

Why to toast sesame seeds

For the best flavor, garnish these soba noodles with toasted sesame seeds! Of course, you can just use straight up sesame seeds. But toasting your sesame seeds in a pan heightens the nutty flavor considerably.

It’s almost like using salt on food: it brings out the existing flavor and takes it to new heights! It only takes 3 minutes to toast sesame seeds, and you can store leftovers in a sealed container for months. Go to How to Toast Sesame Seeds.

Make it a meal!

Now for the fun part: how to make these soba noodles into a meal! You can serve them as part of an easy dinner main dish, or a side to a simple entree. Here’s what we recommend:

Soba noodles recipe

This soba noodles recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Soba noodles

Quick Soba Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as a side dish or easy dinner.


  • 8 ounces soba noodles
  • ¼ cup regular soy sauce (or substitute tamari or coconut aminos)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon miso (white or yellow)
  • 1 teaspoon grated garlic
  • 4 green onions
  • Sriracha, to taste (optional)
  • Toasted sesame seeds*
  • To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp


  1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
  2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
  3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
  4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 


*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. SLA says:

    What’s the sodium content for this recipe?

  2. Catherine Laping says:

    Hakbatu soba noodles contain wheat so this recipe is not necessarily gluten free if that is what you used. I think it is incorrect to label this as gluten free without stating that some brands of soba noodles contain wheat.

    1. Jennifer L says:

      If you read the article before the recipe, they talk about that specifically. Of course many people with celiac can only chance it with certified gluten free products. Gluten sensitivity or choosing to be on a gluten free diet may have other choices.

  3. Mary Cadwell says:

    Thank you for the recipe for Soba noodles. My problem is that you say to cook the noodles according to the package directions. My package is 100% Korean. I would appreciate complete directions.

    1. Alex Overhiser says:

      Hi! Just boil until soft (a little beyond al dente) like other pasta, then continue with the rinsing.

  4. Rachel says:

    This recipe is not gluten free. Soba noodles are made from buckwheat. Sounds delicious I am excited to make it! Anyone who follows a GF diet would need a different type of noodle.

    1. Alex Overhiser says:

      Buckwheat is actually gluten free if it is 100% buckwheat flour.

    2. SLA says:

      Yes, buckwheat is gluten-free. Buckwheat, also called beech wheat or kasha, does not contain any wheat or gluten. Despite the name, buckwheat is not closely related to wheat—buckwheat isn’t even a grain. Instead, buckwheat is a flowering plant related to leafy vegetables like rhubarb and sorrel.

  5. Jeromy says:


    1. Anonymous says:

      Hi, when do you add the shiracha?

  6. Cyril Blair says:

    I think I rinsed the noodles too much. The sauce didn’t cling to them at all, it just sat at the bottom of the bowl, no matter how much I stirred. If I make this again I’ll try not rinsing them, or just rinsing them for half a second. The noodles were too wet for the sauce to cling.

  7. Jan G. says:

    Help! I can’t find miso paste anywhere. Any suggestions? I even tried Trader Joe’s.

    1. Alex Overhiser says:

      We’ve found most stores like Kroger and Meijer carry at least one type of miso paste. Sometimes it’s refrigerated rather than in the Japanese section. It’s also available online:

      Good luck!

    2. Carina Starok says:

      Miso paste is also known as soy bean paste

  8. Brooke says:

    What is the sodium content? I noticed it was missing from the nutrition facts. Thanks!

    1. Alex Overhiser says:

      Our analyzer doesn’t have sodium, but it should all be coming from the soy sauce. Check your bottle as it depends on the brand.

      1. Lorraine C Liggera says:

        When I bought my soba noodles I was shocked to see that JUST THE NOODLES contained 1500 mg. sodium per serving!!!!!!

        1. SLA says:

          My soba noodles have ZERO sodium.

      2. Cyril Blair says:

        This is an extremely high sodium recipe. The sodium comes from the soy sauce (41% of daily sodium), the miso (37% of daily sodium), and the soba noodles (42% of daily sodium)! That’s altogether 120% of your daily sodium!

        1. Lisa Mc says:

          Hakubaku organic soba has 0% sodium.

  9. Ava says:

    This is a weird question, but in the bowl pictured with the soba noodles, was that the entire batch (4 servings)?

    1. Alex Overhiser says:


  10. Chelsea Brown says:

    What brand of soba noodles did you cook for this – the pictures look amazing!

    1. Alex Overhiser says:

      I believe it was Hakubaku brand.