Cold Soba Noodles with Ginger Sauce

1. Start a pot of water to boil

2. In a large bowl where you will toss the soba noodles:

• finely grate too much ginger 
• add wasabi powder (to taste. a tbl. is usually what i like)
• tamari soy sauce (proportions are up to you. usually about 1/4 cup or more)
• maple syrup (to balance the heat and tang. usually about a shy tbl.)
• handful of dashes of rice wine vinegar
• taste and adjust

3. In another pan, saute up some thinly sliced fresh shitake mushrooms if available (optional)

4. Slice up some black kale if you want to add to noodles (optional).  If you are using, place kale in the bottom of the colander that you will use to drain the noodles.  The hot water will cook it perfectly.

5. Once water is boiling, put soba noodles in the pot.  You have to stay close to this and scoop off the starch as it foams up otherwise you will have an overflowing mess).

6. After about 3 minutes (depending on the brand and type of soba), pour the boiling water and noodle mixture into the colander to drain and cook the kale if using.

7. Run cold water over noodles if wanting cold noodles.  (They can also be left hot).

8. Toss with dressing you made in big bowl.  Add mushrooms if using.  Serve in small bowls.  Sprinkle with sesame seeds and sliced green onion if desired.