Soba like pasta, pairs well with a variety of vegetables. I had leftover fresh soba from yesterday's workshop, as well as sliced avocado, cucumbers, myoga, and grated daikon radish and ground walnuts, I cooked the soba and piled these veggies on top, and made a nice looking summer salad. I got inspired by Yoram Ottolengi's vegetarian cookbook Plenty, which is very colorful, straightforward,l and yes, plentifuI. I made a quick dressing of 1 tbls extra virgen olive oil, 6 tablespoon all purpose dipping sauce and a squeeze of lemon juice. I can see Ottolengi adding a teaspoon or two each of sugar, garlic, sesame oil, chiles, ginger juice, and making something much spicier than mine. He actually has two soba recipes, which includes such ingredients to make the dressing. That could work too. With fresh soba, you cannot let the noodles sit in the dressing. They will go limp and fall apart. Cook the noodles last minute, and shock them in ice. I was happy I used up the soba noodles before they went dry and crumbly.