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Buckwheat soba with sesame and miso

Buckwheat soba with sesame and miso




1 person


7 min.


  • 135g Soba
  • 40g Edamame (green soya)
  • Cucumber to taste

  • 30g Tahini
  • 25g Miso
  • 1 tbsp Toasted sesame oil
  • 1/2 tbsp Soya sauce
  • 1/2 tbsp Rice vinegar
  • 1/2 tbsp Ground sesame
  • 1/2 tbsp Maple syrup


  1. Cut the cucumber into julienne strips and set aside
  2. Prepare the sauce in a bowl with the sesame paste, miso, rice vinegar, soy sauce, maple syrup and ground sesame
  3. Bring a pot of water to a boil and add the frozen edamame
  4. As soon as the water comes to a boil, add the noodles and cook for 7 minutes (or according to package directions)
  5. Drain and rinse several times under cold water to bring down the temperature
  6. Remove excess water and add to a bowl to coat with the sauce
  7. Arrange in a bowl, garnish with the fresh cucumber and some black sesame seeds
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