• 1 package of soba noodles (whatever flavor you prefer) - about 8 oz.
  
• 1 bunch of scallions
  
• 5-6 fresh large button mushrooms (use more if they're small)
  
• 10 cloves of garlic, or more if you prefer.
  
• 1 cup seitan, chopped
  
• 1 tablespoon miso (or whatever size dollop you usually use)
  
• 1/4-1/2 cup water to saute
  

Cut up scallions into 1/2 inch pieces, using as much of the crispy
tops as you can. Mince the garlic, or press (if your press actually
works, mine never has). Slice the mushrooms into thinish slices. Cut
up the seitan. In a medium fry pan, cook all the ingredients together
in the water, adding more as you need it. Cook the soba according to
directions at the same time (you won't need very much water for it to
cook... just enough to cover). When it's cooked to your liking, turn
off heat, and serve over drained (and rinsed) soba noodles. Try and
leave the seitan/scallion mixture saucy. The more gooey it is, the
more sauce to mix in with the soba noodles. It took me 1/2 hour to
get it out of the fridge and into my stomach, if not less.