In this dish, green tea soba noodles were tossed with a touch of sesame oil and toasted sesame seeds. Raw shredded carrots and simply roasted kale and asparagus to top. Hodo has amazing tofu, so I had to take advantage of their tea-infused firm tofu. It's reminiscent of the dried bean curd my family used to get at the Asian market. Whole shiitake mushroom caps were simmered in toasted garlic and mirin, which is sweet Japanese sake. And the artichokes? Simmered in red miso. And to top it off, an amazing spicy peanut sauce made up of a blend of chunky peanut butter, ginger, garlic, tamari, organic honey, rice wine vinegar, red chili flakes, and a touch of sesame oil.
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