Exceptionally Delicious Soba Noodles with Dipping Sauce

Once upon a time, if you wanted to make a recipe that called for soba, udon, or any other kind of Asian noodle, you had to find your nearest Asian grocery store. And locally made? Don’t even think about it. But all that has changed now that “Exceptionally Curious Noodles” from Dumpling & Strand Noodlers at Large have arrived on the local scene.

With local grains milled by Baker’s Field Flour & Bread, their single batch, fresh-made noodles come in a variety of textures and flavors, making their noodles stand apart from dried pasta and because they only take three minutes to cook, lends itself to quick and easy weeknight dinners.

The recipe below features their 100% Buckwheat Juwari Soba, a noodle that is inspired by traditional Japanese soba. The nutty flavor of buckwheat works well as a base for soups, stir-fries and salads. As a gluten-free grain, it’s also a great alternative for those unable to consume wheat.



Soba Noodles with Dipping Sauce



1 cup mushroom or chicken broth

¼ cup soy sauce or tamari

2 tablespoons mirin (rice wine)

1 package Dumpling & Strand 100% Buckwheat Juwari Soba Noodles

1 tablespoon minced fresh ginger

1 tablespoon minced fresh scallions

1 tablespoon toasted sesame seeds


Heat broth, soy sauce and mirin to a gentle simmer in a small sauce pan. Transfer to a soup bowl. Cook Soba noodles according to package directions, drain well and place on a plate or wooden board.  Add ginger, scallions and sesame seeds to plate/board. Using chopsticks, dip a portion of noodles into the broth, adding any of the other of the ingredients to taste. Can be eaten hot or cold.