This is a great way to enjoy Japanese buckwheat noodles called soba. This recipe comes from The Complete Vegan Cookbook, Susann Geiskopf-Hadler   Mindy Toomay.

Ingredients:

1 cup vegetable broth

3 TBS sesame Tahini (This is paste made from sesame seeds available at health food stores.)

2 TBS soy sauce

1 TBS rice vinegar

1 TBS grated fresh ginger

2 tsp sugar

1/4 tsp red chili flakes, crush (to taste)

8 ounces buckwheat soba

1 1/2 cups fresh or frozen shelled soybeans (edamame)

1 small carrot, sliced very thin

6 green onions, minced

2 TBS fresh minced cilantro

1 TBS sesame seeds, toasted

Instruction:

1. Put several quarts of water on to a boil in a large pot.
2. In a saucepan, whisk together the vegetable broth, tahini, soy sauce, vinegar, ginger, sugar and chili flakes, and bring to a strong simmer over medium high heat. Reduce to medium low and simmer 5 minutes.
3. Add soba to boiling water and stir gently. Bring back a boil and cook 5 minutes, stirring occasionally. Add the soybeans and carrot slices, bring back to a boil and cook 2 to 4 minutes longer, until soba is tender but not mushy.
4. Drain well and toss with the sauce and onions in a serving boil. Garnish with cilantro and sesame seeds.