Soba with Endive and Radicchio

Strong and bitter, yet relaxed. With buckwheat soba as the foundation for this tower of strength, I add the delicate bitter taste of endive to keep you alert, with the minerals in radicchio to insure you have strength...and to make sure you don’t become bull-headed, I add a touch of sweet taste to keep you receptive and compassionate.

Makes 2-3 servings

Ingredient List: 

8 ounces buckwheat soba
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 yellow onion, diced
sea salt
balsamic vinegar
3 Belgian endive, quartered lengthwise
1 radicchio, shredded
juice of 1/2 lemon
3-4 sprigs fresh flatleaf parsley, finely minced, for garnish

Step By Step Instructions: 

Bring a pot of salted water to a boil and cook soba noodles al dente, about 12 minutes. Drain and rinse very well, as Japanese noodle are generally coated with salt in the drying process and can alter the taste of your final dish.

Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes. Spread the onions evenly over the bottom of the skillet. Sprinkle generously with mirin and vinegar and then lay the endive, cut side down on top. Add radicchio, cover and reduce heat to low. Cook until the endive is quite limp and beginning to brown, about 20 minutes. Remove from heat and add lemon juice. Add noodles and stir gently to combine. Transfer to a serving platter and garnish with parsley.