• 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.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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