Soba are thin, delicately textured Japanese noodles made of buckwheat and wheat flour, with a deep color and a nutty, earthy flavor. Although they're traditionally served cold with a dipping sauce, they can be used in soups or tossed with sauces. In Japan, the higher-quality noodles are those with a higher proportion of buckwheat flour to regular flour. In the United States, varieties made from all wheat, wild yam, and seaweed are also available, usually dried.
Cook soba noodles in a pot of well-salted boiling water, stirring occasionally, until just tender, about 5 minutes. Drain and rinse before using.
Dried soba noodles can be stored for several months in a cool, dry place.