Ruth Reichl writes a very enticing entry on Soba noodles in Garlic and Sapphires, the secret life of a critic in disguise. I'm trying to remember her words, something about how smooth the noodles were as you slurped it down. Obviously her version is nicer than mine. You get a broth and some condiments at the side. Wasabi, an egg yolk and very finely minced radish. The condiments are to be scooped into the clear broth. You then dip your soba in the noodles and slurp it.( noiselessly). It was nicer than expected. So I'll probably have this again some time soon.
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