Here in Toronto, tucked a few blocks over from the mainland China Town is a small but wonderful Japanese store. After refilling my wasabi prescription, I gaze along the long aisles of offerings. Included are various teas, Hello Kitty Pocky sticks, every shade of miso, enoki mushrooms and of course, noodles.

Wheat, rice, green tea, tofu, ramen, udon and soba noodle varieties ready for any dish the Far East has ever created.

How elated was I to discover that soba is the name for buckwheat in Japanese?
For those of you who weren’t sure, like me, buckwheat is neither a grass or related to the wheat family. It’s a flowering plant which produces the seeds for great things like pillows and yes, buckwheat flour.

Asian noodle soup has to be in my top list of most amazing meals. The simplicity of them makes them satisfying and perfect. The noodles and broth create a host bowl for just about any combination imaginable.

SHITAKE + MISO NOODLE BOWL

1 (4g) Bundle Soba or Udon Noodles
1 Tablespoon Light Miso Paste
1/4 Package Extra Firm Tofu, diced into 1/2″ cubes
1 Sheet Nori
1 Scallion, finely diced
6 – 8 Shitake Mushrooms, wiped clean and sliced
1/4 Cup Red Cabbage, thinly sliced

Drop the noodles in boiling water and cook until tender, 6 – 8 minutes. Drain.
In a large saucepan, heat 4 cups of water and add the miso paste, stirring to dissolve.
Add diced tofu and mushrooms, bringing the soup to a low simmer.
Cook for about 3 minutes.
Break nori into small 1 – 2″ pieces.
Add the cooked noodles to two serving bowls.
Sprinkle over the diced scallions and nori pieces.
Ladle over hot soup and garnish with a topping of red cabbage.

Serve immediately.
Feeds 2.

Discover some of these photos and others in the CLICK and DMBLGIT galleries.