Soba looks like a low-cost bowl, but noodle yield and broth batching decide whether it makes money.
If dry weight drifts or tsuyu is over-poured, a profitable bowl turns into a silent loss leader.
This guide gives you the portion math to keep soba margins stable in U.S. operations.
Quick Summary
- Soba cost = noodles + broth + toppings + garnishes + packaging
- Standardize dry noodle weight per size
- Batch broth and measure ladles for consistency
- Price tempura and premium toppings as add-ons
Core Cost Formula
Soba cost = Noodles + Broth + Toppings + Garnish + Packaging
Food cost % = Soba cost ÷ Menu price × 100Portion Standards That Matter
- Dry soba weight per bowl (small, regular, large)
- Broth ladle volume (hot) or dipping cup size (cold)
- Protein topping ounces (tempura shrimp, chicken, tofu)
- Green onion and nori portions
Example Portion Cost (US)
Example numbers for planning. Replace with your invoice costs.
| Component | Portion | Example cost |
|---|---|---|
| Dry soba noodles | 4 oz | $0.60 |
| Dashi + tsuyu | 10 oz | $0.35 |
| Scallions + nori | standard | $0.18 |
| Tempura shrimp | 2 pieces | $1.40 |
| Packaging (lid + soup-safe bowl) | 1 set | $0.55 |
| Total | $3.08 |
Targeting 30% food cost:
Target price = $3.08 ÷ 0.30 = $10.27Yield Notes: Dry to Cooked
Weigh dry noodles, then test cooked yield by batch. If yield shifts, your bowl cost shifts.
Cooked yield % = Cooked weight ÷ Dry weight × 100Use this to standardize bowl sizes and avoid over-serving.
Delivery Considerations
- Keep noodles and broth separated for hot soba
- Use tighter portions on delivery bowls to protect margin
- Price delivery bowls independently if packaging adds real cost
Quick Checklist
- Dry noodle weight standardized
- Broth ladles measured
- Tempura priced separately
- Packaging cost logged
- Monthly cost updates scheduled
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months
Related Guides
- Recipe Costing Guide
- Food Cost Ratio Guide
- Loss Rate Guide
- US Ramen Restaurant Cost Guide
- US Menu Pricing Calculator
Want This Automated?
KitchenCost tracks ingredient prices, yields, and portion standards so soba costs stay accurate.
Start on the KitchenCost landing page.