Funny because I don’t often cook soba on week days, but on week end I realized we eat some quite often! I love to cook them in a simple manner, neither in soup nor cold with tsuyu, but rather just boiled with a few drops of soya sauce, accompanied with some vegetables and often meat balls. This time it’s simply Japanese pickles (carrot, cucumbee, turnip), and the meat balls are just pork with garden parsley, salt and pepper.
