Rose & Tahini Soba with Ginger and Toasted Buckwheat

‘A single rose can be my garden; a single friend, my world’ - Leo Buscaglia

I have a love affair with Rose. The scent, the subtle floral aroma it imparts to both sweet and savoury dishes. Used with care and a gentle hand it can transform dishes to amorous and intimate affairs.

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noodles, noodle bowl, vegan noodles, soba noodles, healthy noodles, tahini

Yield: 2

Author: Suze Morrison

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Rose & Tahini Soba with Ginger and Toasted Buckwheat

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

I have a love affair with Rose. The scent, the subtle floral aroma it imparts to both sweet and savoury dishes. Used with care and a gentle hand it can transform dishes to amorous and intimate affairs.

Ingredients

• 100g Tahini
• 2tsp White Miso
• 1 thumb Ginger, minced.
• 20ml Lemon Juice
• 50ml Shoyu Soy Sauce
• 2tsp Sesame Oil
• 1tsp Rose Extract
• 500ml Boiled Water
• Good Crack Black Pepper
• 225g Soba Noodles
• 2tbsp Buckwheat groats, toasted.
• Edible Rose Petals to garnish

Instructions

1. In a small bowl whisk the tahini, miso, ginger, lemon, soy and rose extract until smooth. Gradually add the boiled water whisk whisking until homogenous. Taste and adjust the seasoning with cracked black pepper or more soy/ lemon if needed.
2. Cook the soba until just al dente. Drain and divide between two bowls.
3. Ladle over the broth and garnish with rose petals and toasted buckwheat before serving with vegetables and protein.

https://gourmetglow.co.uk/recipes/rose-tahini-soba-with-ginger-toasted-buckwheat