Buckwheat Noodles with Shoyu


  • Package Soba buckwheat noodles
  • 1 Tbsp mirin
  • 4 Scallions
  • Shoyu (soy) sauce
  • 1 onion, diced
  • 1 portobella mushroom, diced
  • 1 qt or more spring water


While boiling spring water for noodles (Soba buckwheat noodles like a little more water than regular wheat or rice noodles), chop the onion and saute in a little toasted sesame oil until translucent, add mushroom, sauté ten minutes, add soy sauce. Set aside. Put noodles in boiling water and cook al dente. When noodles are cooked, pour through colander and reserve some of the cooking water. Add enough of the reserved broth to suit your individual taste and preference as to how liquidy it should be. Add the onions, mirin and soy sauce for taste, stir well. Chop scallions and garnish each bowl as it is served.