New Udon & Soba
Plant-based protein and fiber, thoughtfully built into traditional Japanese noodles. Designed to help you enjoy balanced nutrition through real meals - not supplements.
Derived from plant delivered nutrients, it is also great for a vegan lifestyle and thoes looking to match a healthy Japanese lifestyle.
Nutrition Meant for the Table, Not the Supplement Aisle
Around the world, people are paying more attention to protein and dietary fiber. Hakubaku developed these noodles with a simple goal: to help people obtain essential nutrients naturally from everyday meals - without compromising taste or tradition.
- Nutrition designed for daily routines
- Inspired by Japanese healthy balance and simplicity
- Formulated with plant-derived nutrients
Two Japanese Noodles, Two Everyday Benefits
Udon with Pea Protein
Smooth, chewy udon noodles enhanced with easy-to-eat pea protein. Thinner than traditional udon, they work beautifully in soups, salads, and stir-fries.
Soba with Barley
Buckwheat soba blended with barley for gentle, plant-based dietary fiber. Our soba is crafted using exceptionally soft water from the foothills of Mount Ontake in Shinshu. With a low mineral hardness, this water helps bring out aroma, texture, and subtle sweetness.
Let's Cook!
In Japan, noodles are enjoyed year-round — warming and comforting in a hot broth, or rinsed and served chilled for a refreshing meal. Hakubaku Udon with Pea Protein and Soba with Barley are designed for both traditions. Simply boil, rinse, and serve in your favorite soup, salad, or dipping style. The texture stays smooth and satisfying, whether you’re craving a cozy bowl or a light, cooling dish.
Everyday Japanese-Inspired Recipes
One bowl is all you need! Udon as a main dish.
Beef Sukiyaki Hot Pot
| ●Ingredients(2 servings) |
| 6.4 oz (180g) Udon noodles |
| 5.4 oz (150g) Chopped beef |
| 1 beef suet or 1tasp salad oil |
| 3.6 oz (100g) Grilled Tofu, diced |
| 1/2 green onion, cut diagonally |
| 4 Shiitakes mushrooms |
| 1/4 carrot, slice cut |
| 20.3 fl oz (600ml) water |
| 2 eggs |
| [A] |
| 4 tbsp Soy sauce |
| 1 tsp Granule Japanese soup stock |
| 4 tbsp Cooking Sake |
| 4 tbsp Suger |
| ●Instructions |
| 1.Heat beef tallow or salad oil in a pot. Stir-fry the beef until browned. |
| 2.Add [A], grilled tofu, green onions, shiitake mushrooms, and carrots, then bring to a boil. |
| 3.Boil the udon noodles in another pot for 6.5 minutes, then drain them in a colander. |
| 4.Add the udon noodles to the pot from 2. and top with an egg. |
Curry Namba Udon
| ●Ingredients (2 servings) |
| 6.4 oz (180g) Udon noodles |
| 140g Chicken, cut thinly |
| 2/3 green onion, cut diagonally |
| 1/3 carrot, slice cut diagonally |
| 4 green beans, cut diagonally |
| 22.7 fl oz (670ml) Dashi stock |
| 2 tsp Cooking Sake |
| 1 1/3 tasp Mirin |
| 2 tbsp Soy sauce |
| 2/3 tbsp Curry powder |
| 1 1/3 tbsp Potato starch |
| 1.4 fl oz (40ml) Water |
| ●Instructions |
| 1.Sprinkle salt on the chicken. |
| 2.Pour Dashi stock into a pot. Once it comes to a boil, add the Cooking Sake, Mirin, and soy sauce. |
| 3.Once it comes to a boil again, add the chicken, green onions, carrots, and green beans. |
| 4.Boil the udon noodles in another pot for 6.5 minutes, then drain them in a colander. |
| 5.Add a little of the hot water from 4. to the curry powder to thin it, then add it to the pot from 3. |
| 6.Dissolve potato starch in water and add it to the pot from 5. |
| 7.Place the Udon noodles in a bowl and pour the soup from 6. over them. |
Buckwheat salad that is effective to promote a healthy gut.
Okra Tomato Soba Salad
| ●Ingredients(2 servings) |
| 6.4 oz (180g) Soba noodles |
| 5 Okras |
| 1 Tomato, diced(5mm) |
| [A] |
| 2 tsp Soy sauce |
| 1 tbsp Vinegar |
| 1.5 tsp Sugar |
| 1/2 tsp Dashi powder |
| 1 tsp Salad oil |
| ●Instructions |
| 1.Rub the okra with a little salt (not included in the recipe) on a cutting board, then boil in hot water. Cut into 5mm cubes. |
| 2. Place [A] in a bowl and mix. Add the tomatoes and mix. |
| 3.Boil the buckwheat noodles for 4 minutes, then drain them in a colander and rinse under cold water. |
| 4.Place the soba noodles and okra in a dish, then pour the tomato dressing from 2. over them. |
Soba w/Mushrooms
| ●Ingredients (2 servings) |
| 6.4 oz (180g) Soba noodles |
| 40g Maitake mushroom |
| 40g Enoki mushroom |
| 20g Shimeji mushroom |
| 20g Spinach |
| 20g deep-fried bean curd, cut into thin strips |
| 1/3 green onion, cut diagonally |
| 2 tbsp Potato starch |
| 17 fl oz (500ml) Dashi stock |
| ●Instructions |
| 1.Boil the spinach and cut it into bite-sized pieces. |
| 2.Grill the green onions in a frying pan until they turn golden brown. |
| 3.Boil the buckwheat noodles for 4 minutes, then drain them in a colander. |
| 4.Pour the Dashi stock into a pot. Once it comes to a boil, reduce the heat and add the Enoki, Maitake, and Shimeji mushrooms to simmer. |
| 5. Dissolve potato starch in water and add to 4. |
| 6. Place the Buckwheat noodles in a bowl and pour the soup from 5. over them. |
| 7.Top with green onion and spinach. |
For Those Who Value Balance, Craft, and Simplicity
Designed for health-conscious shoppers who care about ingredients and authenticity.
- Protein-conscious or fiber-forward shoppers
- Plant-based and flexitarian lifestyles
- Fans of Japanese cuisine and noodle bowls
- Busy households looking for quick, satisfying meals
