For a quick lunch a soba bowl is always a good idea.
You place cooked soba noodles and whatever you have in your fridge and pour some kind of sauce over it.
It’s my go-to meal when I want something quick but tasty and nutritious.
I just bought Enoki mushrooms, and I did something I had wanted to try for a while.
I just coated the mushrooms with a mixture of corn starch, flour, and onion powder, and fried them and then sprinkled salt.
At the same Asian grocery store where I bought the Enoki mushrooms I also bought this.
They call it “Tito Mint”, but I call it “Shiso” or a Japanese basil.
Freshly cooked soba noodles were served with crispy Enoki mushrooms, julienned shiso leaves, vegan “Egg” mousse, grated radish, and soy-sauce based sauce.
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