19A Acton Park Estate, London W3 7QE, UK

Clearspring

Organic Japanese Soba Noodles

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  • Ingredients: wheat flour* (67%), buckwheat flour* (32%), sea salt.
    *organically grown

    Product weight: 200g

    Quick to cook and delicious in flavour, Clearspring Organic Soba Noodles are satisfying and versatile. Artisan family producers slowly air dry and mature these noodles to concentrate their flavour. They can be used all year round in a wide range of Asian and Western dishes, including piping hot noodles in broth, satisfyingly rich stir fries, and succulent summer salads.

    Clearspring Japanese Noodles are made to traditional recipes, and are all egg-free and certified organic.

    What makes them special:

    • Traditional, slow dried organic noodles from Japan. Dried at low temperatures rather than artificially dried at 60-80 degrees. (ranges from 28-48 degrees)
    • Authentically made using the roll and cut method, not by the conventional force extruded method.
    • Firm, smooth noodles, satisfying and versatile
    • Cooks in 5 minutes
    • Source of protein and fibre, low in fat

    Product Code: CS101
  • For an explanation of the claims made above please click here

  • How to make Japanese Soba Noodles

    To prepare bring 2L of water to the boil, add noodles (100g per serving) and stir. Simmer for 5 minutes then rinse briefly under cold water. Serve all year round in hot broths, chilled with a dipping sauce or with a dressing for a fresh summer salad.

    Recipes

    Recipe Videos

  • Producer's Story

    Clearspring Noodles ProducerOur supplier has been producing Japanese dried noodles for over a century and celebrated its 100th anniversary in 2006.

    • 1906: Established
    • 1971: Becomes a JAS certified (not JAS Organic) dried noodle factory
    • 1973: Starts production of traditional Udon noodles
    • 1994: Noodles selected as one of the 100 World Foods by New York Times
    • 1999: Start production of organic products for export as an OCIA/Ecocert certified producer
    • 2006: Celebrates its 100th anniversary

    Production Process

    The key to the great tasting noodles is to allow plenty of time when mixing the dough and drying the noodles. They use a custom-made super mixer, which mixes the dough at low temperatures for an hour and a half which promotes rapid gluten formation. This process will create the firm texture the Japanese call “Koshi” and the finished product is similar in style to the very traditional hand-kneaded noodle (“Teuchi” udon).

    The drying process is also important and our producer uses a chain slow air dryer. This slowly air dries and matures the noodles to concentrate their flavour. Another advantage of using this type of dryer is that they can adjust the air speed for different kinds of noodles. Combined with their experience and craftsmanship, they are able to produce consistently good quality noodles throughout the year in different seasons, temperatures and humidity.

    Nowadays the majority of noodle producers make production efficiency a priority – one whole day is usually enough to mix, dry and pack the noodles. In contrast, our producer spends 2 days on thin noodles (e.g. somen and soba), and 3 days on udon and this is just the time taken to dry them!!

Customer Reviews

Based on 16 reviews
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K
Katy Mc
Delicious!

Really delicious and tasty noodles (though the 100% buckwheat ones are admittedly even nicer if a bit pricier!) It would be great if these and the other noodles came in bigger sizes :)

Z
Zsuzsanna Foldesi
Soba noodles

very nice in soups

V
Verena Wilson
Perfect

Very happy with these noodles.

L
Lisa G.
Tastes great!

Me and my partner love these Soba noodles. They are very versatile. We've used them in Miso soups, stir frys and even curries and with mexican spices. Goes well with everything and it's just a nice change from regular pasta!

M
Michael
Ever reliable soba noodles

Due to shielding and even now my concerns about using public transport in London I recently made a bulk order for these delicious 40% buckwheat noodles.I've been eating them for decades in miso soup,with stir fried veg and occasionally,but my favourite, with miso soup and crispy veggie tempura.
The quality is consistently excellent and I wouldn't choose any others unless a master soba noodle maker set up on my local high street !!