Get some action from the sea as well, including a miso cod, uni, and salmon roe on tofu, or this bowl of clams steamed in Hakushu 12Yr Whisky. Feel free to dip your noodles in here, too. And your face.
Andrew Zimmer is Thrillist's NYC Editor and eats soba for lunch at least twice a week. He totally believes it's good for you. Follow him on Facebook, Twitter, and Instagram.