Soba with Asparagus--and the benefits of buckwheat

 The other night it was just me and my oldest man child Max--who has sworn off meat--around for dinner. But, it was a typical hot and muggy July evening, putting me in no mood to labor over a hot stove. And seeing as how I’ve gotten a few requests lately for more vegetarian creations this dish was born.

First a few words on soba noodles. Their dark color comes from the buckwheat flour used to make them. What’s really fascinating about their history is how they gained popularity during the Edo period of Japan when it was discovered that they helped stave off the dreaded neural affliction beri beri. The wealthier portion of the population made polished white rice, which is stripped of most of its nutrients, a staple of their diet. The well-to-do white rice eaters became ill in droves while the poor rural people who ate less refined items, like soba, did not. It turns out that buckwheat is rich in the B-vitamin thiamine which is critical for maintaining neural health.  Even if the actual link to thiamine wasn't understood until much later local soba shops began popping up throughout the neighborhoods of Tokyo.

OK, enough culinary history and on to the recipe...

 Soba can be eaten hot or cold. For many years it was a staple breakfast dish for my boys who liked to start the day off in a savory mode. For this dinner I chose to keep them hot.

Soba noodles with asparagus

Serves 2

1 bundle fresh green asparagus

2-3 scallions, green parts removed, sliced

2-3 tablespoons fresh chopped ginger

2-3 tablespoons sesame terikyaki sauce

2 bundles of soba noodles 

1 tablespoon vegetable oil

Bring water to a boil.

Meanwhile, cut asparagus into ½ inch pieces on a diagonal.

Add oil to a pan, heat top medium, add asparagus.

After 2-3 minutes add scallions and ginger, sauté another 3 minutes until cooked but still crunchy, pull off heat

Cook soba noodles 7-8 minutes , they should still be a dente. The best way to test for doneness is to pull a noodle out and chew on it. Strain the noodles and add to sauté pan, mix well, add teriyaki sauce to coat, and that's it. Simple, fast, inexpensive, nutritious and delicious.

To add a protein I would suggest strips of cooked chicken or shrimp. Or to keep it vegetarian: cubes of firm tofu.