Soba noodles seem to be all the rage now. I first encountered soba, which are buckwheat noodles, when I lived in Japan. Beyond the ubiquitous ramen shops, there are also soba and udon shops everywhere you turn. I long for a bowl of my favorite tempura shrimp soba.
This imaginative soba noodle dish surprised me: Egg-topped Soba Noodles With Asparagus and Prosciutto. Even though I substituted bacon for the prosciutto, this new taste combination is light, and doesn’t taste unusual at all. And in the middle of winter, the asparagus has me thinking of spring. So that’s a good thing.