Soba noodles are stir-fried with caramelized fennel and leeks and topped with thinly sliced raw veggies. You can also serve this with marinated tofu, soft- or hard-boiled eggs, or other protein.

Cut the stems off 1 fennel bulb. Drop the stems into a pot of water and bring to a boil. Simmer for 10 minutes then remove the tops and discard (Optional: This step will enhance the anise flavor of the dish)

Following the directions, cook 12 oz. Soba or Udon noodles in the fennel broth (or plain water) until just tender. Drain and rinse, but reserve 1 C. of cooking water.

Cut the fennel bulb in half from top to bottom, then remove the tough round base with a triangle cut in each half. Thinly slice the bulb.

Trim and wash 1 leek, then cut in half and slice into julienne strips to make 1 C.

Wash 2 C. spinach leaves and drain.

Stir fry the leeks and fennel in 1 T. olive or peanut oil on medium heat until nicely caramelized. Add a little of the pasta cooking water, 1 T. at a time, to keep from burning or sticking.

Raise the wok heat to high, then add the drained pasta and the spinach to the wok along with 1 T. red or white miso paste. When the pasta is coated, add 1 t. soy sauce and 1 T. fresh lemon juice, and cook until absorbed. Transfer the contents into a large bowl.

Wash 1 Watermelon Radish and 3 Carrots. Cut them into very thin julienne strips. When the pasta is no longer steaming hot, toss with the raw vegetables and serve.