Step 1 – Cook Soba Noodles according to package instructions. Rinse with cold water once cooked and set aside
Step 2 – Steam kabocha squash until fork tender, about 10 minutes
Step 3 – In a lightly oiled sauté pan, sear the eggplant flesh side down until slightly charred and blackened
Step 4 – Whisk together all ingredients for Miso Tahini dressing until smooth
Step 5 – Whisk together all ingredients for Fermented Sumac Honey
Step 5 – Toss cooked noodles in Miso Tahini dressing until evenly coated, and refrigerate until chilled
Step 6 – Toss chopped ramps or spring onion, squash, and eggplant with noodles
Step 7 – Using a mandolin or micro plane, shave raw cauliflower over the top of the noodles
Step 8 – Drizzle a small amount of Sumac Honey and sesame oil over the dish. Garnish with thyme leaves, sesame seeds, and thinly sliced serrano chilies
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