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soba noodles
  • Soba are Japanese noodles made with buckwheat
  • Availability: year-round
  • Appearance: brown dried noodles, fresh can be found in Japan
  • Flavor: toothsome noodles with buckwheat flavor
  • Trivia: other colors exist where the noodle is flavored with green tea, yams or pumpkin

1 package of soba noodle (12 ounces)
1/2 cup soy sauce
4 inch piece of dried kelp
1/2 cup of dried bonito flakes (Japanese dried and shaved fish)
2 shitake mushrooms
2 tablespoons of mirin (a Japanese sweet rice wine used for cooking)
2 scallions, minced
1 inch of fresh ginger, minced


First make the dipping sauce, which in Japan is called tsuyu.

Bring 4 cups of water to a boil. Add the soy sauce, kelp, and dried bonito flakes.

Roughly chop the mushrooms and add to the boiling stock.

Simmer for 15 minutes then strain. Discard the kelp, bonito flakes and mushrooms.

To the clear stock, add the mirin and simmer for another couple of minutes to boil off the alcohol, then remove from heat and allow to cool in the refrigerator.

While the dipping sauce is cooling, make the noodles by boiling according to the package's instructions. Cool the noodles by rinsing with cold water.

Put the drained noodles on individual plates. Serve the dipping sauce in 4 individual bowls. Evenly distribute the scallions and ginger amongst the dipping sauce bowls. To eat, use chopsticks to grab a bundle of noodles and dip into the sauce.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.