soba with tofu and cucumber

(serves 3, no leftovers)

soba with tofu and cucumber

4 bunches of soba (8-10 oz)
1 package tofu (14 oz)
1 medium cucumber, thinly sliced

2 tbsp shoyu (soy sauce)
1 tbsp mirin (sweet rice wine)
1 tbsp rice vinegar
1/4 tsp salt

toasted sesame seeds

Boil water and add the soba; cook according to the instructions on the package. Meanwhile, mix the shoyu, mirin, rice vinegar, and salt in a serving dish. If you have time, slice the cucumber now.

Once the soba is cooked, put it in a colander to drain, and rinse it with cold water in order to stop the cooking process.

Add the soba to the serving dish and coat well. Fold in the tofu and cucumber.

Serve on the dinner table. Once served, sprinkle toasted sesame seeds over the soba (this last step is not shown in the photograph).