What Are Yuba Noodles?

A Guide to Buying, Cooking, and Storing Yuba

The Chinese and Japanese cuisines’ staple ingredient, yuba, is simply dried tofu skin. Simply put, this somewhat rubbery and buoyant ingredient is made of coagulated soy proteins and naturally forms on top of soy milk. For consumers, it is more commonly found in prepared foods like sushi, dim sum, soups, and noodle bowls rather than just the top of tofu. Learn more about the history of yuba, how it came to be a staple in Asian kitchens, and how you can use it.

Amount per Serving: Calories 180, Total Fat 4. 5g (6% DV), Sat. Fat 1. Total Carbohydrate 17g (6% DV), Dietary Fiber 6g (21% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 310mg (13% DV), Total Sugars 2g, (Incl. 2g added sugars (4% DV), 16g protein (32% DV), 0 mg vitamin D, 70 mg calcium (20% DV), and 2 mg iron 3mg (15% DV), Potassium 270mg (6% DV).

Try our hand-cut yuba strips tossed in a fiery homemade teriyaki sauce when you’re craving something radically delicious, umami-packed, and “OMG!” “What the heck is yuba?” you might ask. We remove the nutrient-rich layer of cream from heated soy milk and transform it into a nutty, protein-rich “noodle” dream. ” Seriously, they’re life-changing.

Seared marinated yuba* (yuba (water, soybeans*), marinade (water, tamari (water, soybeans*, salt, alcohol*), sugar*, soybean oil*), spicy dressing (chili oil* (soybean oil*, cayenne*, chili flakes*, bird’s eye chili*, dried orange peel*, dried licorice*), teriyaki sauce* (tamari (water, soybean*, salt, alcohol*

The yuba noodles from the State Bird Provisions dazzled me despite the fact that everything I ate was incredible (including the mapo from Mister Jiu’s and the spring rolls from Greens). They were served cold, dressed with tahini and chili oil, given a kick by yuzu-pickled mushrooms, and sprinkled with toasted quinoa for crunch. Normally, I don’t have the ambition to attempt to make a chef’s dishes at home, but I couldn’t stop thinking about this one and I was interested in working with yuba. so I took at stab at it.

Consider it more like really thin tofu sheets that you can manipulate slightly differently from a block of tofu.

I’m going to perpetuate a major myth about Californian cuisine in my next sentence.

Yuba is essentially tofu skin (imagine pudding skin), but it tastes a lot better than it looks. Yuba, or the “skin” of soy milk formed during the making of tofu, is used to make yuba noodles. It comes packaged in yuba sheets and can be used as a stand-in for other Asian noodles by being cut into high-protein noodles.

I can easily access a lot of items that aren’t available in typical grocery stores thanks to Chinatown’s proximity; I was able to get most of what I needed there, but I had to go to Japantown to get my yuba; the short walk to a different neighborhood was well worth it. With the exception of the yuba, the ingredients can easily be replaced with ones that are similar. Try your favorite vegetables, such as soybeans, green onions, shiitake mushrooms for a hint of umami, or ginger for a touch of spice.

FAQ

What are Yuba noodles made out of?

What is Yuba, a staple of Japanese cuisine? Yuba noodles are made from the skin that forms on the surface of soy milk when it is heated to make tofu blocks, and they are high in protein.

What do Yuba noodles taste like?

The resulting yuba has a soft, elastic texture and a mild nutty flavor. Unlike tofu skin, which can be purchased dried or fresh, fresh yuba (like the kind made by Hodo Foods) is typically sold in pliable, folded-up sheets that can be torn up and added to soups, salads, or stir-fries.

Are Yuba noodles healthy?

Along with the soy’s touted benefits for preventing certain chronic diseases like diabetes, high blood pressure, and certain types of cancers like breast and prostate, its low-calorie, nutrient-dense profile can support a healthy weight.

What is yuba in Chinese food?

Yuba, dried beancurd, or soybean skin are other names for tofu skin. The term “tofu skin” is misleading; in reality, it is made by scraping away the sheet that forms on the surface of heated soy milk. It is possible to dry the sheet flat or in bundles.