Although this may not be the most authentic way of eating soba noodles, it’s recently become my go-to lunch because it’s so quick and easy to make but also very nutritious. It’s also vegan and grain-free and makes a delicious and energising midday meal.
The creamy avocado, nutty edamame and refreshing cucumber pair well with the soba noodles and the tangy dressing gives it a perfect umami finish!
Half-Japanese half-British Cambridge student, food blogger and aspiring journalist. She creates healthy Japanese cuisine-inspired recipes using ingredients that are easily available in the West, which are always dairy-free, and often vegan/gluten-free.
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.