Instructions
Follow the steps and taste along the way.
Whisk the sauce
In a bowl, whisk together the tahini, miso paste, soy sauce, rice vinegar, maple syrup, and 45 ml of water. Grate the garlic and ginger into the bowl and stir in the sesame oil. The sauce should be smooth and lightly tangy.
Cook the soba noodles
Bring 1,500 ml of water to a boil in a pot. Add the soba noodles and cook for 5 minutes, or according to the package instructions, until springy but not overcooked. Drain and briefly rinse under cold water to keep them from sticking.
Sauté the mushrooms and vegetables
Slice the mushrooms, cut the carrot into thin strips, and slice the spring onions into rounds; set the white and green parts aside separately. Heat the neutral oil in a large skillet over medium-high heat. Sauté the mushrooms for 5 minutes without stirring too often so they brown. Add the carrot, the white parts of the spring onions, and the frozen edamame. Add 2 tablespoons of water, cover, and cook for 4 minutes, until the edamame is hot and the carrot is still slightly crisp.
Toss with the sauce
Add the drained noodles and sauce to the skillet. Toss over low heat for 1 to 2 minutes, until the noodles are evenly coated and the sauce is warmed through. If it is too thick, stir in 15 ml of hot water.
Finish and serve
Divide the noodles between two bowls. Sprinkle with the green parts of the spring onions and the sesame seeds. Serve immediately while warm.
