Chicken Yakisoba: A Quick, Authentic Japanese Recipe - The Woks of Life

Soba Salad With Seaweed, Cucumbers, and Asparagus

This simple and refreshing pasta salad is made with soba (buckwheat) noodles, raw cucumber, lightly cooked asparagus, and wakame seaweed. It's tossed in a lemon-soy vinaigrette with sesame oil, sesame seeds, and a hit of fresh ginger.

Andrea Nguyen's White Tofu, Sesame, and Vegetable Salad

Known as Shira-ae in Japan, this salad of crisp blanched green beans is dressed with a purée of firm tofu, toasted sesame seeds, umami-packed soy and dashi, and enough sugar to give it a pleasant underlying sweetness.

Miso-Charred Mushrooms and Black Rice Salad

Getting healthy in January with simple, scrumptious black rice salad, full of edamame, cabbage, and sesame-soy dressing, crowned with white miso-charred Portobello mushrooms.

Beef Soba Noodles with Green Beans

A fabulous fusion Japanese dish - an amazing subtle dressing that matches perfectly with juicy slices of beef and the noodles. Served at room temperature, this is a fantastic dish for summer! {15 minute meal}

Eggplant Rice Bowl (Donburi)

A vegetarian rice bowl featuring savory and sweet eggplant, crisp-tender stir-fried vegetables, and quick cucumber pickles. Store-bought Japanese garnishes make it even more exciting—with no extra work.

Japanese Vegan Simmered Daikon with Bok Choy and Edamame

Slow-simmering the slices of daikon—that's Japanese radish—in a soy and mirin-based broth allows the sweet and savory flavors to soak right into the radish all the way through to the core.

Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration.

Green Bean and Shiitake Tempura with Ponzu Mayonnaise

A perfect snack.

Mushrooms and Tofu With Chinese Mustard Greens

Every year, families celebrate the Chinese Lunar New Year with an impressive feast called Reunion Dinner, and among the many plates on the table is abalone in a rich sauce with dried oysters, shiitakes, and an algae called black moss. Inspired by that dish, this recipe is a vegetarian take that still delivers on the richness and flavor of the original.