…soba noodles in a spicy ginger broth topped with fried tofu, a hard boiled egg, radishes, corn & peas, cucumber, green onion, and wasabi.

Soba Noodle Soup (recipe for Matt!)

1. Hard boil an egg and set it aside.

2. Cook the soba noodles for 5-7 minutes. Drain and rinse vigorously in cold water. Set aside.

3. Heat 3 cups of water in a sauce pan. Add ginger root (about a cubic inch, matchsticked or grated), a dash of shoyu, maybe some bullion, and Memmi to taste. Bring to a simmer, then reduce heat.

4. Fry the tofu (or chicken or pork or fish or whatever you have for protein) in oil. Season with a bit of shoyu, if desired. Set aside.

5. Add a few drops of chili and/or sesame oil to your broth, taste and adjust by adding more Memmi or shoyu if needed.

6. Fry your other cooked veggies. (I cooked the radishes and the corn-and-peas separately.)

7. Slice cucumber, chop spring onion garnish.

8. Peel your egg and halve or quarter it.

9. Assemble individual servings of delicious soba noodle soup:

– place a nest of soba noodles into a bowl
– pour over them the desired amount of hot broth
– layer on the tofu
– add cooked veggies
– add the egg
-add some prepared wasabi
-add raw veggie garnish

10. SERVE AND EAT. OM NOM NOM.