• Miwa




<Yield> 2 servings

<Prep time> 8 mins

<Cook time> 7 mins


soba noodle 130g for 2 servings

Dipping sauce

1 cup of soy milk

kombu stock ( 1 cup of water +1 tsp of kombu dashi powder)

mirin1 tbsp

soy sauce 1 ½ tbsp

salt 1/4 tsp

tahini 1 tsp

ground sesame seed 2 tbsp


chopped spring onion





your favorite herb


nori seaweed


1; Finely Chop spring onions. thinly slice your favorite toppings. Cook soba noodles according to the package instruction then drain the water. Transfer to the plate.

2.; In a pot, add kombu stock ( 1 cup of water +1 tsp of kombu stock powder), 1 tbsp of mirin, 1 ½ tbsp soy sauce , salt ¼ tsp. Once it comes to a boil, lower the heat to medium, then add 1 tsp of tahini and 1 cup of soymilk. Whisk it until the tahini is evenly distributed then off the heat. Add 2 tbsp of ground sesame seed 2. Try not to boil it after you add the soymilk. Let it chill in the fridge or ice bath.

3; Serve 2 into the individually serving bowl. Crumble the tofu into the dipping sauce. Prepare your favorite toppings aside. Dip your soba noodle into the sauce and enjoy.

<Miwa’s tips> ※Watch more on YouTube!

1; you can tweak the veggies. I personally love the crunchy veggies.

2; On process 2, Try not to boil it after you add the soymilk.

3; If you don’t find the kombu stock, use any stock you have on hand. Mushroom stock and vegetable stock would work too.

4; if you want to make it creamy, add more tahini OR reduce the amount of water and increase the soymilk.

5; Feel free to add more soy sauce if you prefer!

<Storage time>

Keep soba noodle and dipping sauce separately in an air-tight container in the fridge for 4 days.

2021/ 04/27 MIWA