My First

Japanese Soba Noodles with Ginger Soy Sauce

When I first saw the /52weeks of cooking challenge for last week was Japanese, I was all sorts of excited.  While I have had Japanese food a number of times, outside of some girls nights doing “sushi” I have no experience cooking the cuisine.  So off to the cookbooks I went to get some ideas!  Unfortunately my cookbooks turned out to be very light on Japanese recipes, which is probably why I haven’t cooked it.   I might have over a dozen curry recipes but I was only able to find locate one Japanese recipe that didn’t have a notation about being fusion or “in the style of”.  So I start Googling Japanese restaurants, hoping that I would find inspiration in menu items, something that I have done before with some success.  After seeing a few dozen recipes calling for Soba Noodles in some type of sauce I decided to give them a whirl.  I also decided to go out of my comfort zone and work with ginger, an ingredient that has caused problems for me in the past.  For the vegetables I decided to keep it simple and green, since I wanted the noodles and the ginger to be the start of the show.   I grabbed bok choy, which I had never cooked with before, and kale, and old friend, and headed off to heat up my wok.

My First

Prep Time: 10 minutes

Cook Time: 20 minutes



1/2 lb soba noodles (buckwheat noodles), cooked and set aside

1/2 tbsp ginger, grated

3 gloves garlic, minced

2 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp vegetable oil

1 tsp rice vinegar

2 cups kale, torn

1 cup bok choy, torn

3/4 cup cherry tomatoes, halved


  1. Use a small blender to mix the ginger, garlic, and soy sauces. Set aside
  2. Heat a large wok over medium heat, add the vegetable oil and rice vinegar. Once sizzling add the kale and bok choy and cook until just starting to wilt, about 7 minutes, stirring frequently to prevent sticking.
  3. Turn heat to low and add the soy sauce along with the noodles. Stir well and cover, cook for a final 7-10minutes stirring as needed. Serve topped with the halved cherry tomatoes

I’m know this recipe is more “in the style of” Japanese cooking, seeing as how bok choy didn’t make it to Japan until the early 20th century, but it has certainly inspired me to find some vegetarian Japanese cookbooks.  With that said, if anyone has a cookbook, vegetarian or not, that they would recommend please leave a comment!  I look forward to many more Japanese cooking adventures in my near future.

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