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Soba Inari (そばいなり)

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5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 10 pieces 1x


Soba Inari made with deep fried tofu pockets stuffed with soba both seasoned in a sweet and salty dashi based broth. Quick and easy to make, these are perfect for the summer and to pack in bento boxes!



Soba Inari

Toppings (suggestions)

  • agedama (tempura bits)
  • scallions
  • toasted sesame seeds
  • cucumbers
  • Japanese pickled
  • pickled ginger
  • edamame
  • perilla leaves


  1. Cook the soba noodles following directions on package. Drain the water using a strainer and then rinse with cold water to cool. 
  2. Open the inari age all the way to the bottom with your fingers. Add soba noodles to fill 2/3 of the pouch. Add desired toppings.
  3. To close, fold the top flap over the bottom and then fold the right and left corners to the middle. Place on a plate sealed side down. You can also opt to keep it open by tucking in the rims for a cleaner look. Repeat until all inari age pieces are used up.
  4. Serve and enjoy!


  • *If you do not have the leftover seasoning liquid, you can also use homemade mentsuyu or store bought tsuyu
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: side dish
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 piece
  • Calories: 105
  • Sugar: 3.3g
  • Sodium: 430mg
  • Fat: 2.6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0
  • Carbohydrates: 16.3g
  • Fiber: 0.04g
  • Protein: 5g
  • Cholesterol: 0