Soba with Mushrooms, Ramps and Tofu

I used the last of my ramps for this quick lunch, but they can easily be replaced with leeks or scallions in this recipe.

makes 1 serving

2-3 oz soba (Japanese buckwheat noodles)
2 teaspoons vegetable oil
1/2 teaspoon minced fresh ginger
5 ramps, chopped (keep bulbs separate from leaves)
5 mushrooms, cleaned and chopped
2 oz tofu (I used marinated baked tofu)
1/2 teaspoon rice wine
2 teaspoons soy sauce
1 teaspoon rice vinegar
a pinch of sugar
Sriracha chili sauce
sesame oil
sesame seeds

Cook soba in boiling salted water according to package directions. Drain and rinse.

Meanwhile, heat vegetable oil in a pan over medium heat. Add ginger and ramp bulbs. Stir and cook for a minute or two, until fragrant. Add mushrooms and tofu. After 3 to 4 minutes, add rice wine, soy sauce, vinegar, sugar, and as much chili sauce as you'd like. Add ramp leaves, then noodles, and stir to coat everything evenly. Add a tiny drizzle of sesame oil, and garnish with sesame seeds.