While D.C. is no stranger to the popularity of noodle dish, soba noodles haven't enjoyed the same boom here as such other varieties as ramen and pho.
The thin, delicate noodles, traditionally made from buckwheat flour (but often made using both buckwheat and wheat for the sake of durability), can be enjoyed cold with dipping sauce, stir-fried (in the case of yakisoba) or in a soup similarly to udon. In Japan, the ability of a chef to make fine soba is considered practically an art form.
Sushi restaurants are usually a safe bet for those seeking soba, though there are some exceptions. Izakaya Seki on V Street, for example, serves simple, traditional Ojiya soba cold with a dipping sauce and in a warm soup. A few blocks away, DC Noodles does yakisoba with grilled salmon and a rich sauce. And even Peruvian Chinese restaurant China Chilcano serves a hiyashi soba dish at brunch. Without further ado, here are several places to find soba in D.C.
Have another favorite destination for the buckwheat noodle? Share in the comments.Read More