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