Prep 10 mins
Cook 10 mins
- 13 3⁄4 ounces soba noodles
- 1⁄4 cup soy sauce
- 1⁄4 cup mirin (sweet cooking rice wine)
- 1 tablespoon rice vinegar
- 1 tablespoon tahini (sesame paste)
- 1 teaspoon toasted sesame oil
- 2 tablespoons sugar
- 1 teaspoon sugar
- 1⁄3 cup preserved gingerroot, finely chopped
- 4 scallions, thinly sliced (white and light green parts)
- 1⁄3 cup finely chopped fresh cilantro
- 1⁄2 cucumber, peeled and diced
- 12 ounces lite silken tofu, cut into cubes
- Cook soba noodles according to package directions. Drain well, place in large bowl and let cool.
- In small bowl, combine soy sauce, mirin, rice vinegar, tahini, 1 tablespoon water, sesame oil, sugar and chopped ginger. Stir in scallions.
- Add sauce and cilantro to noodles and toss to coat. Divide among 4 to 6 bowls. Garnish with diced cucumber and tofu cubes and serve hot.
The main limitation of this recipe is that tahini, being predominantly oil based, does not mix with mirin and soy sauce, but clumps and refuses to dissolve. I abandoned the sauce and just ate soba noodles with tofu and cucumber and scallions, drizzled with commercial soba soup mixed with wasabi.