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Pork, Asparagus, and Soba From 'The VB6 Cookbook'

Cook the Book Kate Williams Post a comment

Despite his dinnertime freedom, Mark Bittman doesn't launch into a carnivorous feast come six o'clock. Instead, he incorporates meat into meals that are equally heavy in vegetables, fruit, and whole grains. Take this soba noodle dish for example. While it doesn't shy away from meat (hello, pork shoulder), it does incorporate a generous amount of asparagus in addition to whole grain soba noodles. More

Pork, Asparagus, and Soba From 'The VB6 Cookbook'

Serious Eats Kate Williams Post a comment

Despite his dinnertime freedom, Mark Bittman doesn't launch into a carnivorous feast come six o'clock. Instead, he incorporates meat into meals that are equally heavy in vegetables, fruit, and whole grains. Take this soba noodle dish for example. While it doesn't shy away from meat (hello, pork shoulder), it does incorporate a generous amount of asparagus in addition to whole grain soba noodles. More

Midtown Japanese Lunch Fix at Soba Totto

New York Roger Kamholz Post a comment

For your money, it would seem that the best way to navigate Soba Totto at lunch is to head straight for its specialty, its exceptional soba noodles. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Cook the Book Kate Williams 1 comment

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. Best of all, it's an impressive-looking dish that isn't much harder to prepare than boiling a pot of noodles. More

Kamo Nanban Soba From 'Japanese Soul Cooking'

Serious Eats Kate Williams 6 comments

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Meat Lite: Soba Noodle Soup With Chicken, Tofu, and Bok Choy

Lauren Rothman 1 comment

If the pairing of tofu and meat seems incongruous to you, then you've probably missed out on many of the best dishes that Asian cuisines have to offer. More

Soba Noodle Soup with Chicken, Tofu, and Bok Choy

Serious Eats Lauren Rothman 3 comments

If the pairing of tofu and meat seems incongruous to you, then you've probably missed out on many of the best dishes that Asian cuisines have to offer. More

Soba Noodles with Shrimp and Wakame

Serious Eats Yasmin Fahr 2 comments

A fifteen minute meal with buckwheat noodles, seaweed, and shrimp. More

17 Great Cold Noodles in New York for Hot Summer Days

New York Linnea Zielinski 11 comments

Come warm weather, we're all up for cold noodles: cool, nutty soba; Korean nang myeun in ice broth; tongue-tingling Chinese noodles laced with chili oil—we'll take 'em all. What will we be eating when the thermometer rises to three digits? These are a good start. More

Make-Ahead Peanut Soba Noodles with Tofu and Pickled Bean Sprouts

Serious Eats Suzanne Lehrer 3 comments

As something of a seasoned peanut noodle slurper, I wanted my version to be spot on, and up to snuff. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu to make this a well-rounded lunch box. Just try not to slurp too loudly. More

3-Minute Video: The Amazing Food and People of Japan

Daniel Klein 8 comments

I spent the last month traveling around Japan and China with an Intrepid Travel guide/translator, taking pictures and filming video of the most delicious food, the amazing people, and the incredible sights for the newest season of The Perennial Plate. Watch this video postcard from Japan, a montage of the two weeks we spent eating and traveling around. More

Cocoron Soba Opens Second Location in Nolita (And It's Good!)

New York J. Kenji López-Alt 7 comments

We've been making the trek over to Cocoron's original location in the Lower East Side for over a year now to get our fix of their excellent buckwheat noodles, delicate and nuanced broths, and fresh-made custard-like tofu. They've recently opened a new location that's larger than the tiny original. More

Slurped: Seeking Out Soba in Midtown

New York Chichi Wang 3 comments

The last leg of my soba inquiry had me trudging through the thickets of midtown, which may account for why I was feeling so inordinately cranky and flustered last week. But it was not all for naught. I am happy to report back with two options for soba in the area: Sakagura on the east side and Soba Nippon on the west. More

Slurped: A Tale of Two Noodles

New York Chichi Wang 9 comments

This is a tale of two bowls of noodles—one soba, one ramen—on one rainy night. The first because I was hungry. The second because I was still hungry. More

Slurped: SobaKoh and the Quest for Great Soba

New York Chichi Wang 9 comments

When it comes to soba, texture is a big deal. Most of the buckwheat noodles I've eaten, I've pinpointed as being too frail or too chalky, too gummy or too soggy, and so forth. More

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

Caroline Russock 2 comments

This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration. More

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

Serious Eats Caroline Russock Post a comment

This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration. More

Cocoron Shows Us What Soba Should Taste Like

New York J. Kenji López-Alt 15 comments

In the great quadrumverate of Japanese noodles—that would be ramen, udon, soba, and somen—New York is sorely lacking in the latter two. At least, we were lacking in the latter two. Cocoron, a new-ish soba joint in the Lower East Side has brought it, and man, is it good. More

Serious Salads: Asian Chicken Noodle Salad with Ginger-Peanut Dressing

Serious Eats Jennifer Segal 19 comments

This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro. Chopped peanuts and sesame seeds add welcome crunch. More

Dinner Tonight: Cold Soba Salad with Peppers and Ponzu Dressing

Serious Eats Nick Kindelsperger 8 comments

I don't always have the best luck with cold soba. At its worst, the soba comes out gummy and water-logged. The key is to start with a very simple dish like this one. The soba is boiled, drained in a colander, then rinsed under cold water. Just make sure to let it drain again after the rinse—this solved most of my issues. Some sauteed shrimp or tofu would help bulk this out if you were really hungry, but it's absolutely perfect for those in need of a light summer meal. More

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