Organic Soba with Herbaceous Leaves, Asparagus & Marinated Tofu

Recipe By: Jake Nicholson


  • 350g Spiral Organic Soba noodles (cooked)
  • 1 bunch Watercress (Picked and washed)
  • 80g Spiral Pickled Ginger
  • 60g Pea shoot tendrils (picked and washed)
  • 10g toasted Sesame seeds
  • 200g Firm Tofu
  • 50ml Spiral Tamari
  • 50ml Spiral Mirin


  • 80g Asparagus spears (cut into batons)
  • 80g Celery (cut into batons)
  • pinch of Korean Red Pepper powder
  • 10ml Spiral Ume Plum Vinegar
  • 2 cloves Garlic (chopped)
  • 10g Organic Sugar
  • 50ml Spiral Toasted Sesame Oil


  • 125ml Shiso Vinegar
  • 50ml Spiral Tamari
  • 50ml Spiral Mirin
  • 10g Bonito flakes
  • 150ml Grapeseed oil
  • 2 cloves Garlic


Cut the Tofu into small bite sized slices and marinate for at least two hours in the Tamari and Mirin.

Gently saute the asparagus and celery in the garlic then sprinkle with sugar and red pepper powder, de glaze with the plum vinegar and sesame oil then allow to cool.

To make the dressing: warm the shiso, Tamari and Mirin slightly then add bonito and garlic. Allow to cool before use.

Combine the soba noodles, watercress, pickled ginger, pea shoot tendrils, sesame seeds, pickled asparagus, celery and the marinated tofu. Dress with shiso vinaigrette and squeeze of lime juice. Present in a nice large bowl.