Simple ingredients, gently brought together. This tahini soba salad is an easy, everyday recipe—ideal as a light lunch, a quiet solo dinner, or a refreshing appetizer to share. It comes together quickly, with minimal effort, and invites small moments of intention, from whisking the dressing to plating the noodles just so.

Its beauty lies in its adaptability. You can keep it minimal or layer in what you have on hand—crisp vegetables, soft herbs, a bit of citrus, or a gentle kick of spice. However you make it, the result is always grounding, nourishing, and calm.

Best served cold, in your favorite ceramic bowl. A simple pleasure we hope you enjoy.

Tahini Soba Salad Recipe

Ingredients

• 2 bundles soba noodles

• 2 tablespoons of tahini

• 1 tablespoon of soy sauce

• 1 teaspoon of toasted sesame oil

• 1 teaspoon of honey (or maple syrup for a vegan option)

• 1 tablespoon of warm water, to loosen the dressing

• Chopped chives, for garnish

• Toasted sesame seeds

• Togarashi (Japanese chili seasoning), to taste

• Optional: thinly sliced cucumber for crunch, fresh herbs like coriander or parsley

Steps

1. Cook soba noodles according to package instructions in a pot.
2. Rinse under cold water and drain well. In a small bowl, whisk together tahini, soy sauce, sesame oil, honey and a light dusting of togarashi.
3. Slowly add warm water until the dressing becomes smooth and pourable. Toss noodles gently with the dressing until evenly coated – Add coriander or parsley if desired.
4. Top with chopped chives, sesame seeds and cucumber for the extra crunch. Serve cold or at room temperature.