Soba Noodles

Soba are Japanese buckwheat noodles. Similar to udon, they are traditionally served in broth seasoned with dashi, a Japanese stock prepared from dried tuna. We love to upgrade this simple soup to a hearty meal by adding shrimp, pork, mushrooms and cabbage. If you’re not a fan of bold Asian flavor, try this soba noodle salad that relies on a surprisingly delicious mix of Japanese and Mediterranean ingredients. Grilled eggplant, cherry tomatoes, cucumbers and radishes are tossed with soba noodles and a pesto made with soy sauce—perfect as a summer side dish or light lunch. Find these recipes and more in Food & Wine’s guide to soba noodles.

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Buckwheat Soba Tiger Salad

F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, is a master at riffing on Asian classics. He says that he created this dish to curb his wife’s cravings for one of their favorite places in New York City, Xi’an Famous Foods. “When we lived in New York, we went there pretty regularly, and we always ate the tiger vegetable salad, warm spicy tofu and the pork zha jjang hand-pulled noodles,” he says. “This is my version of a combination of those dishes.” Slideshow: More Noodle Salad Recipes 

Soba Noodles with Poached Egg

For a light but nourishing breakfast, Food & Wine’s Kay Chun likes making a savory dashi broth, which she eats with soba noodles and Japanese soft-cooked eggs called onsen. Slideshow: More Noodle Recipes