![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/19-1.jpg\")
<\/p>\n<\/p>\n
What do you serve with your soba noodles?<\/p>\n
When you cannot decide what to do, how about making “Bukkake-Soba”?<\/p>\n
Bukkake means “pile up everything” in Japanese, and that’s what I did for my lunch.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/15.jpg\")
<\/p>\n
The main players were sauteed eggplant and zucchini, but the supporting players are also important.<\/p>\n
These are some of my favorite supporting ingredients for my Bukkake-Soba: scallion, Japanese shiso, and grated radish.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/28-2.jpg\")
<\/p>\n
You also need soup.<\/p>\n
If you have a cute pot like this, you can separately serve soup in style.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/16.jpg\")
<\/p>\n
Grated radish is important for both its taste and its beautiful pink color, which brightens up the whole dish visually and taste-wise.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/21-1.jpg\")
<\/p>\n
Doesn’t this look tasty?<\/p>\n
You can serve this soba hot, cold, or even at room-temperature.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/26-1.jpg\")
<\/p>\n
Love “Bukkake”.<\/p>\n
So flavorful and satisfying.<\/p>\n
You can always make your vegetables into tempura, but if you don’t\u3000want\u3000to\u3000go\u3000through\u3000the\u3000hassle\u3000(if\u3000you\u3000are\u3000like\u3000me),\u3000you\u3000can\u3000use\u3000sauteed\u3000vegetables\u3000and sprinkle store-bought fried onions.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/23-2.jpg\")
<\/p>\n
Bukkake Soba<\/strong><\/p>\n 100g cooked soba 1. Make soup. Combine water and Kombu in a small pot. Boil and then turn down to low heat. Add soy sauce, sugar, and salt. Mix well. Here is a picture of some of the flowers I got from the local farmers market last weekend.<\/p>\n I enjoy getting locally grown vegetables, but fresh flowers are also fun to look at at the market.<\/p>\n The prices are so reasonable, and I look forward to having more fresh flowers in our house.<\/p>\n Have a great weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":" What do you serve with your soba noodles? When you cannot decide what to do, how about making “Bukkake-Soba”? Bukkake means “pile up everything” in Japanese, and that’s what I did for my lunch. The main players were sauteed eggplant and zucchini, but the supporting players are also important. These are some of my favorite […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12,28,29],"tags":[],"class_list":["post-43968","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43968"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43968\/revisions"}],"predecessor-version":[{"id":43991,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43968\/revisions\/43991"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nsoup
\n– 1 cup water
\n– 3×3 inch dried Kombu
\n– 1 tablespoon soy sauce
\n– 1 tablespoon cane sugar
\n– salt
\n1\/3 cup sauteed zucchini
\n1\/3 cup sauteed eggplant
\n1~2 tablespoons fried onions
\n2 tablespoons chopped scallion
\n2 tablespoons chopped Shiso Japanese basil
\n2 radish, grated<\/p>\n
\n2. Serve soba in soup with sauteed vegetables, fried onions, scallion, Shiso, and grated radish.<\/p>\n![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/30-3.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/24-2.jpg\")
<\/p>\n