80g silken tofu, excess liquid drained2 tsp white miso paste1½ tbsp mayonnaise3 tbsp soy sauce2 tbsp rice wine vinegar⅓ cup olive oil 1 tsp S&B wasabi paste, according to your liking200g cha soba noodles, cooked through to packet instructions and drain8 green asparagus, blanched20 green beans, blanched20 sugar snap peas, blanched120g edamame, peeled2 Lebanese cucumbers, sliced100g snow pea shoot1 stalk spring onion, cutWhite sesame seeds, for garnish
To make the sauce, mix the silken tofu, white miso paste, mayonnaise, soy sauce, rice wine vinegar, olive oil and S&B wasabi paste in a food blender until well combined.
Plate cha soba noodles on a serving dish. Top with green asparagus, green beans, snap peas, edamame, lebanese cucumber, snow pea shoot and spring onion.
Drizzle the sauce on top and sprinkle sesame seeds to serve.
A simple delicious meal.
4 40 mins
Rich Japanese curry with a crunchy pork cutlet on rice.
4 30 mins
A quick and healthy meal for any occasion.
4 10 mins