Cook pasta as package directs, rinse, drain and set aside. Bring water to a boil in a small saucepan, add buckwheat, stir, cover and simmer for 20 minutes. Remove buckwheat and set aside.
Heat up oil in a large skillet, sauté garlic and onions for 2 to 3 minutes. Add mushrooms and sauté another 2 minutes. Add cooked pasta, buckwheat and shoyu. Stir occasionally to evenly mix until all ingredients are hot. Add more shoyu if needed, to taste. Toss in parsley and serve hot.
This is also delicious with Eden Sauerkraut mixed in at the end of cooking. Leftovers are delicious in stuffed cabbage rolls.
Per serving - 320 calories, 7 g fat (20% calories from fat), 13 g protein, 52 g carbohydrate, 7 g fiber, 0 mg cholesterol, 205 mg sodium