Growing up, I ate a lot of noodles.
Any types of noodles, from ramen, to yakisoba, to spaghetti, to Soba.
When I was 8, I was making noodle dishes myself on weekends.
So it’s so natural to me that I cook noodles for lunch still.
Several of my favorite toppings.
Natto, scallion, fried onion, grated radish, Nori roasted seaweed, and a vegan egg.
I like to use radish instead of Daikon, which is typically used, because of its beautiful color.
I like my Soba sometimes cold and other times hot.
Today I was in the mood for hot Dashi soup.
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