Japanese Soba and Wilted Spinach Morning Bowl with Ginger-Shoyu Reduction

Bring a small pot of water to a rolling boil and drop in the soba noodles. Cook for 3-4 minutes until al dente, keeping a close eye to ensure they don't overcook.

Drain the noodles and immediately refresh in cold water to stop the cooking process and rinse away excess starch.

In the same pot, quickly steam the spinach until just wilted—it should be vibrant green and tender.

Drain any excess liquid from the spinach. Toss the noodles and spinach with a tiny dash of soy sauce and fresh grated ginger for a light, aromatic morning profile.

Plate in a small ceramic bowl and garnish with a drizzle of olive oil to finish.