In which it’s a recipe!

Now, this dish doesn’t look much in this photo because I was too lazy to properly plate or garnish, but it’s nutty, incredibly rich, earthy, and awesome.

Soba is a Japanese pasta made with buckwheat flour, wheat flour, and sometimes yam. It’s often served chilled in summer with a tamari-based dipping sauce, but you can also use it hot, as in this recipe.

(There aren’t any measurements because you can just choose ratios that make sense to you and/or please your palate.)

Bleu Cheese Soba

1. Boil soba noodles according to package directions.

2. Mince onion and celery, and saute gently in butter in a small skillet.

3. Drain soba, return to pan, add the sauteed vegetables and butter. Add half and half and crumbled blue cheese. Toss ’til the blue cheese is melted, and season liberally with cracked black pepper.

Soba is an odd color, so this dish would probably look best served with a garnish of minced parsley, cracked black pepper, and shaved parm-reg.

This is a very rich dish with strong flavors, so maybe try a sauv blanc or a hoppy beer? And because it’s so soft, something crunchy alongside, a salad featuring pear or fig, or possibly a fresh spinach salad with a grapefruit viniagrette, would be excellent.

So easy to make, and so delicious!