Ingredients

• 4 cups water
• 2 vegetable bouillon cubes
• 3 cups cooked dried adzuki beans
• 2 tsp vegetable oil
• 3 medium carrots, cut diagonally into 1/16-inch thick slices
• ¼ cup white miso
• 4 scallions, sliced thin

Method

1. In a heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
2. Add beans and simmer, stirring occasionally, 15 minutes.
3. In a heavy skillet heat oil over moderately high heat and stir-fry carrots until crisp, about 3 minutes.
4. Stir carrots into soup.
5. In a small bowl stir together miso and ½ cup hot broth until combined will and stir into soup.
6. Bring soup to a boil, stirring occasionally, and stir in scallions.

Ingredients

• 3 tbsp bonito flakes
• ¼ cup sherry vinegar
• 1 tbsp dark soy sauce
• 2 English cucumbers
• 1 tbsp coarse salt
• 1 tbsp sugar

Method

1. In a bowl stir together flakes, vinegar and soy sauce and let it stand for 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8-inch to 1/4-inch thick slices.
3. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes.
4. Rinse cucumbers well and pat dry.
5. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and sugar.

Ingredients

• 1 bunch Kale, stemmed
• 2 medium carrots, cut in ¼-inch slices
• 1 stalk celery, diced
• ½ cup lentils, rinsed
• 1 bay leaf
• 5 tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 medium shallots, finely chopped
• 4 medium scallions, finely chopped
• Salt and pepper to taste
• 1 cup vegetable broth
• 8 ounces soba noodles
• 2 tbsp fresh parsley, finely chopped

Method

1. Cut kale into ½-inch strips and reserve.
2. In a pot of boiling salted water, add carrots, celery, lentils and bay leaf. Cook at slow boil until tender, in about 25 minutes.
3. Drain.
4. Toss lentil mixture with 2 tablespoons olive oil and set aside.
5. Slowly warm the remaining olive oil in a large skillet.
6. Saute garlic, shallots and scallions for about 3 minutes.
7. Add lentil mixture and cook for 1 more minute.
8. Add salt and pepper to taste.
9. Add 1 cup of vegetable broth and the kale strips.
10. Cover and simmer until tender.
11. If stock evaporates before kale is tender add more.
12. Cook the soba noodles as directed on the package.
13. Divide the noodles onto 4 plates and top with the lentil mixture and parsley.
14. Serve.