Seasonal Lunch Menu Recipe

Cook the soba

Bring a large pot of salted water to a boil. Add 8 oz soba noodles and cook according to package instructions (usually 4–6 minutes) until al dente. Reserve 1/4 cup of the cooking water, then drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Toss with 1 tsp sesame oil to prevent sticking and set aside to cool.

Prepare dressing

In a small bowl whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 2 tbsp rice vinegar, 1 tsp grated fresh ginger, 1 tsp honey or maple syrup, 1 tbsp neutral oil, 1 tbsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. If the dressing seems too thick, whisk in 1–2 tbsp of the reserved soba cooking water to loosen.

Assemble salad

In a large bowl combine the cooled soba noodles, 1 cup julienned cucumber, 1/2 cup julienned carrot, 1/2 cup thinly sliced red bell pepper, 1 cup cooked shelled edamame, and 3 tbsp sliced scallions. Pour the dressing over the noodle-vegetable mixture and toss gently to combine and coat evenly.

Finish and serve

Stir in 2 tbsp chopped cilantro and sprinkle 2 tbsp toasted sesame seeds over the top. Taste and adjust seasoning with additional soy or lime if needed. Serve chilled or at room temperature.

Prepare glaze

In a small bowl whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake (or water) and 1 tsp sesame oil until smooth. If too thick, add 1 tsp water to reach a brushable consistency.

Cook vegetables

Heat 1 tbsp neutral oil in a large skillet or grill pan over medium-high heat. Add 4 cups of prepared seasonal vegetables (eggplant, zucchini, mushrooms, asparagus, or bok choy) in a single layer without overcrowding. Cook until nicely browned and just tender, about 3–5 minutes per side depending on the vegetable, turning as needed. For delicate items like bok choy, cook until wilted and stems are tender-crisp.

Glaze and finish

Reduce heat to medium-low. Spoon or brush the miso glaze over the cooked vegetables and cook for 1–2 minutes more, turning to coat so the glaze warms and becomes slightly glossy but does not burn. Remove from heat and transfer to a serving platter. Garnish with 1 tsp toasted sesame seeds and 1 tbsp thinly sliced scallions. Serve warm.

Bloom agar and flavor

In a small saucepan combine 0.25 cup orange juice, 1 tsp agar-agar flakes, and 1 tsp honey (optional). Let sit 5 minutes to bloom. Warm the mixture over low heat, stirring, until agar fully dissolves (2–3 minutes); do not boil vigorously.

Heat dairy and combine

In another saucepan combine 1 cup heavy cream, 1/2 cup whole milk and 1/4 cup granulated sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (do not scald). Whisk 1 tsp matcha powder with a tablespoon of the warm dairy to make a smooth paste, then whisk back into the pot. Remove from heat and stir in 1/2 tsp vanilla extract.

Incorporate agar citrus

Slowly whisk the warm dissolved agar/orange mixture into the matcha-cream mixture until fully combined. Add 1 tsp fresh lemon juice. Taste and adjust sweetness if needed.

Mold and chill

Pour the panna cotta mixture into 4 (4–6 oz) molds or ramekins. Let cool to room temperature, then refrigerate until set, about 2–3 hours (agar sets faster than gelatin but chilling improves texture).

Serve

When set, top each panna cotta with a few fresh citrus segments (about 1 tbsp each) and a light drizzle of extra orange juice if desired. To unmold, run a thin knife around the edge and invert onto a plate or serve directly in the ramekin.