Mer's Ginger Shallot Sauce (variation on Momofuku Ginger Scallion Sauce)

Mer's Ginger Shallot Sauce (for buckwheat soba noodles)

(a variation on David Chang's Ginger Scallion Sauce from Momofuku)

1 whole ~ 3-4 in. ginger root, peeled and grated;

2 shallots: finely chopped;

~ 10 allspice seeds freshly ground in mortar and pestle;

Saute the above in 1 tbsp olive oil; add

2 tbsp tamari

Boil buckwheat soba according to directions (don't overcook!).  If they contain salt, do not add any salt to the boiling water. Snow peas, kale, or raab may be added about 1 minute before noodles are done boiling.

Add the sauteed ingredients to the noodles just when they are finished cooking, either before draining water to serve as soup, or after draining water to serve as noodles.