Most Soba found today are a combination of buckwheat and wheat to make a sturdier noodle. There is also cha soba which has green tea powder in it giving it a green hue similar to spinach fettucine, but, well, not. Eat cha soba cold. They're better that way. The buckwheat makes these noodles high in vitamins E and C as well as protein.

To Cook: Fresh soba should be dropped into a pot of boiling water and cooked for 2 or 3 minutes until al dente.
Dried soba should be dropped in a pot of boiling water in a large pot. When the water returns to a boil, add 2 cups of cold water. This process should be repeated between 2 and 4 times (depending on how thick the noodle is) until the noodle is cooked but still resilient. Drain, rinse in cold water, and set aside.

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