Place the buckwheat in the boiling water, cover, reduce heat to medium low and simmer 20 minutes. When buckwheat is done, heat the oils in a large skillet. Saute the mushrooms and onions with shoyu for 3 to 5 minutes. Add the buckwheat and spinach, cover and cook another 3 to 5 minutes until the buckwheat is hot and the spinach is bright green. Remove, place in serving bowls and top with sauerkraut.
Per serving - 235 calories, 8 g fat (29% calories from fat), 6 g protein, 37 g carbohydrate, 2 g fiber, 0 mg cholesterol, 299 mg sodium