Advertisement
4
Easy
20 min
By Rich Landau and Kate Jacoby
Published 2013
Of all the Japanese-inspired recipes in this book, this one is the mother: the most basic expression of culinary simplicity. Though soba noodles contain varying amounts of wheat flour, their base is buckwheat, which lends an extra dimension of flavor. As for the greens, we like spinach, kale, or bok choy, but you can use whatever you have on hand—even lettuces or cabbage will work. This dish is our breakfast most mornings!