This is the soba noodle recipe which I presented at the CIA Greystone Conference, and want to share with you.  The way how we flavor and serve soba noodles in Japan is little intimidating to the majority of Americans – for cold soba you dip the cold noodles in strongly flavored, cold sauce and eat them by 
slurping; for hot soba you catch little by little swimming hot noodles in the broth in a process that may be difficult for you. So, here I have created a soba dish which solves these problems.
8servings
2Â pounds dried soba noodles
2 tablespoons grape seed oil or olive oil
1/2Â cup chopped onion
1/2 pound ground lamb
1 ounce koji kome miso (sweet rice miso)
1 ounce red barley miso or red rice miso
2 tablespoons grated ginger
1/4 cup mirin
1/4 cup sake
1/4 cup chopped coriander
4 large leaves Swiss chard
Â
1. Cook onion in the heated skillet until lightly browned. Add lamb, miso, mirin, sake and ginger and cook until it is no longer watery. Add coriander.
2. Cook noodles in a boiling water for 3 to 5 minutes. Rinse noodles in cold water, changing water several times. Drain.
3. In a heated skillet add little oil and cook Swiss chard until lightly wilted.
4. Serve noodles in individual bowl, garnished with lamb miso sauce and Swiss chard.