This is not the traditional recipe by any means however, it’s a super easy way to make a Kong-Guksu type noodle dish with the same nutritional values. I even incorporated some Japanese flavors into this recipe 🙂

Ingredients: 

• Somen, wheat noodles, or soba
• Tofu
• Peanut butter
• Salt
• MSG 
• Sugar
• White Dashi 
• Water
• Cucumber
• Tomato

1. Make the broth in a blender: add a single portion size of tofu (for me this is usually ¼ of a block), 1 big spoonful of peanut butter, pinch of salt + MSG + sugar, and water and blend.
2. Add white dashi (to taste) and more water (if needed) to the broth and blend 
3. Store the broth in the fridge while you cook the noodles
4. Rinse the cooked noodles thoroughly with ice cold water
5. Julienne cucumber and quarter tomato 
6. Pour the broth over the noodles and top with cucumber and tomato. OPTIONAL: add a boiled egg

This is my all time favorite way of enjoying soba. I did a lot of research on the best way to cook the duck breast and it is tedious but comes out perfect every time.

Ingredients: 

• 1 duck breast 
• Dashi stock 
• 1 leek 
• Soba
• Finely chopped scallions
• Yuzukosho (optional) 

1. Score the duck skin and place it in a cold pan skin side down
2. Turn on the heat to medium low and let the fat render
3. Once the duck is making noise and cooking, put a timer on for 4 minutes
4. Flip the duck and cook for about 30 seconds
5. Wrap the duck in foil for 5 minutes 
6. Place the duck back onto the pan skin side down and cook for another 4 minutes
7. Flip the duck and cook for another 30 seconds
8. Place duck back into foil and rest until serving 
9. In the meantime, boil water and get started on cooking the soba
10. In another pot, warm up dashi broth on medium low heat 
11. Cut the leaks into 2 inch pieces and cook them in the duck fat until browned 
12. Add the cooked leaks into the broth 
13. Place cooked soba into a bowl and pour broth over, top it with the cooked leeks, thinly sliced duck, and scallions. I like to eat the duck with a little yuzukosho on the side but that is optional 

I love to make this on a hot summer day 🙂

PS:I like to add natto to this sometimes.

Ingredients: 

• 1 Tomato (I like really beef steak tomatoes for this) 
• Dashi Tsuyu 
• Soba
• Scallions

1. Grate a cold tomato and leave it in the fridge while you cook the soba
2. Rinse soba in cold ice water 
3. Top soba with grated tomato, dashi, + scallions

When I lived in France, I would eat Bun Bo Nam Bo at least once a week. One of my good friends from Prague (which, fun fact, has a huge Vietnamese community) put me onto this dish when we were in high school and I’ve been obsessed ever since. I never thought to make it at home until I moved to Miami and couldn’t find a good Vietnamese place near by. After doing some research, I found that this recipe stays pretty true to the traditional version. Hope you enjoy it as much as I do <3

Ingredients: 

• Rice noodles
• Beef or Pork Chops 
• Cilantro 
• Fried onions 
• Cucumber 
• Lettuce 
• Bean sprouts 

Nuoc Cham Ingredients:

• 2 tbsp sugar 
• 2 tbsp fish sauce 
• 1 tbsp vinegar 
• 10 tbsp water 
• 1 lime 
• MSG 
• Grated garlic (1 clove) 
• Julienned ginger 
• Julienned carrots

Beef or Pork Marinade: 

• 1 stalk lemongrass – white part only + bruised 
• Chopped garlic
• 1 Lime 
• 1 tbsp oyster sauce 
• Dash of soy sauce 
• 2 tbsp Sugar 
• 2 tbsp fish sauce 
• Veg oil 
• MSG

1. Marinate the pork or beef for up to 1 day (minimum 1 hour) 
2. Make the Nuoc Cham sauce 
3. Boil rice noodles and rinse with cold water 
4. Grill the pork or beef (preferably on a cast iron on medium high heat) 
5. Arrange noodles, meat and toppings (cilantro, fried onion, cucumber, lettuce, bean sprouts) in a bowl and pour nuoc cham sauce over the entire dish.