6 oz soba (Japanese buckwheat noodles)
1 teaspoon Asian sesame oil
1 medium red bell pepper, cut lengthwise into thin strips
1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
4 scallions, cut into 3-inch-long julienne strips
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
soba, salad,

For the broth
7 cups water
a 6-inch length of kombu* (dried kelp), wiped with a dampened cloth
1 ounce (about 2 cups) dried bonito flakes*
1/2 cup soy sauce
3 tablespoons mirin* (syrup rice wine)
1 tablespoon sugar

1/2 pound dried soba* (buckwheat noodles)
2 carrots, sliced thin
1/2 pound spinach, coarse stems discarded and the leaves washed well, spun dry, and cut crosswise into 1 1/2-inch-wide strips
8 to 10 ounces firm tofu (preferably silken), cut into 1/2-inch cubes
3 to 4 tablespoons miso* (fermented bean paste), or to taste, if desired
2 scallions, minced


*available at Japanese markets

soba, soup, spinach

9 ounces ground chicken breast meat
9 ounces ground chicken leg meat
2 large green onions, chopped
2 teaspoons minced peeled fresh ginger
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon sansho powder
1 teaspoon plus 2 tablespoons soy sauce
16 10-inch bamboo skewers, soaked 1 hour in water

2 tablespoons mirin
Shichimi togarashi (Japanese seven-spice seasoning)

soy, glazed, chicken

2 teaspoons canola or other mild vegetable oil
1 small yellow onion, finely minced
2 tablespoons saké
1 1/4 pounds ground round
1/2 cup panko or 2 slices day-old white bread, lightly toasted and crumbled
2 tablespoons beaten egg
2 teaspoons dark miso, preferably Sendai miso
2 tablespoons sugar
1 tablespoon hot water
3 tablespoons soy sauce

soy, glazed, beef