With so many types of Japanese noodles, it’s important to know the difference for the best, most delicious results. These noodles are, clockwise from left, ramen, udon, soba, somen and shirataki.

Step 2 Prepare the base soba broth by combining Dashi, Japanese sake, soy sauce, sweetener, and salt in a medium-sized pot. Bring to a boil, then add the shiitake mushrooms and cubed chicken thigh.

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They can run out of soba, too. (The noodles have only a 48-hour shelf life.) So if you don’t see Soma cooking or running food to tables, you can bet she’s making more soba.