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Soba noodles are a type of Japanese noodle made from buckwheat flour. They have a nutty flavor and are traditionally served cold with a dipping sauce, or in a hot broth.
Soba noodles have been eaten in Japan for centuries, and their exact origins are unknown. It is thought that they were first introduced to Japan from China, where buckwheat was used as a food source.
Soba noodles became a popular food in Japan during the Edo period (1603-1868), when they were eaten by samurai warriors as a quick and easy meal. Today, soba noodles are a staple of Japanese cuisine and can be found in many restaurants across the country.
When making soba noodle soup, it is important to remember that the broth should be light and flavorful. Start by creating a dashi broth with kombu or bonito flakes, then add in ingredients like mushrooms, scallions, or seaweed to add flavor. When cooking the soba noodles, be sure to keep an eye on them so they don't overcook and become mushy. When adding the noodles to the soup, make sure to add them last, since they only need a few minutes to cook. Finally, be sure to finish the soup with a drizzle of soy sauce and a sprinkle of shichimi togarashi for an extra kick of flavor.
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