When summer arrives, don't you just crave chilled soba (buckwheat) noodles?

Today, I'd love to share a refreshing soba salad recipe I made recently.

From a Yakuzen perspective, soba noodles help improve digestion by promoting the flow of Qi (vital energy). However, since they're naturally cooling and can chill your stomach, warm soba noodles are recommended for anyone prone to digestive discomfort, such as alternating constipation and diarrhea. If you prefer your soba chilled, pairing it with warming toppings like wasabi, green onions, or shichimi (Japanese seven-spice blend) can protect your digestive system from becoming overly cold.

Now, let’s dive into the recipe!

This soba salad is incredibly simple! It's just boiled soba topped with leafy greens (this time, I used lettuce, perilla leaves, cilantro, and rocket) and sautéed mushrooms of your choice.

Mushrooms replenish your Qi and provide moisture, making them ideal for restoring what the summer heat takes away. Sauté them with a robust seasoning (salt and pepper are enough!), and they'll double as a flavorful dressing. Feel free to add lemon juice or balsamic vinegar for extra freshness. For a Japanese-style dressing, combine sugar, soy sauce, sesame oil, and vinegar in quantities that suit your taste.

Leafy greens are fine raw, but lightly sautéing them with mushrooms makes them gentler on your digestion.

To boil soba noodles, simply follow the instructions on the package, as cooking times vary slightly between brands.

Meshiagare—enjoy your meal!