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The other noodle, so simple, so beautiful and two out of three what I'm making tonight..... Mushroom Soba Salad 1 tablespoon sesame seed 1 teaspoon sesame oil Assorted mushrooms, generous amount Fresh giner (to taste) julienned 1 carrot 2 tablespoons mirin 2 tablespoons soy sauce 1 teaspoon wasabi paste Water chestnuts (generous amount) drained thickly sliced Directions: Cook noodles according to packet directions. Drain well and set aside Heat fry-pan and toast sesame seeds. Set aside Heat oil over medium heat and add mushrooms and ginger cook for 2 minutes. Remove from heat and set aside Peel carrot cut into long ribbons Mix wasabi, mirin and soy sauce together well Place noodles, mushroom mixture, carrot and water chestnuts in a large bowl. Drizzle with dressing and toss to combine Sprinkle with sesame seeds and serve immediately. Japanese Soba Noodles: 10 ounces soba noodles (buckwheat noodles) 3 cups dashi 3/4 cup soy sauce 1/3 cup mirin 2 teaspoons sugar (optional) 2 ounces dried bonita flakes tied in cheesecloth 3 sheets toasted nori 1-2 tablespoon grated ginger 1-2 tablespoon grated horseradish 1/2 cup finely chopped green onion 1/2 cup finely grated daikon radish Directions: Bring pan of salted water to a boil; add soba noodles; cook 5 minutes. Add some cold water, then bring to a boil again, then cook until tender Drain noodles and rinse in cold water Arrange noodles on serving plates Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove Cool sauce by placing pan in ice Cut toasted nori sheets into thin narrow strips and sprinkle over noodles Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce Soba Noodle Salad: Ingredients: 8 ounces shrimp (optional) , peeled and deveine 8 ounces soba noodles 2 cups chicken or veggie stock 1/4 cup soy sauce, to taste 1/4 cup mirin 2 teaspoons sugar (optional) 1/2 teaspoon instant dashi stock 2 scallions sliced Directions: Cook soba in boiling water for 4-5 minutes until done. Meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan. Add shrimp, cook for 2 minutes until cooked through. Drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve Japanese Cucumber Salad: Ingredients: 2 cups thinly sliced cucumbers (Japanese, English, or regular) 1/2-1 teaspoon salt (to taste) 1/4 teaspoon pepper 1 tablespoon sugar (or slightly less honey) 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon seasame oil 2 teaspoons sesame seeds Directions: If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers, salt and pepper, mix well. Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving. Enjoy! http://www.susanpowteronline.com/index.php/507/

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