Buckwheat Noodles

20260530, #BreakfastDiary 1733, 19°C/sunny About 450kcal, Buckwheat Noodles for dipping in a nutty tofu dressing. It's also good to use soy milk instead of water, and add finely ground sesame seeds.

1 serving buckwheat noodles, 3T tsuyu, 1t sesame oil, 1t minced garlic, 1/2t lemon salt, finely chopped scallion, 1t wasabi

1. Boil the buckwheat noodles in boiling water, adding cold water about 3 times whenever it foams up and threatens to boil over. Rinse in cold water. 2. (Silken tofu would be nice, but all I have is regular tofu, so) blend 1/2 block of regular tofu with 1 cup water for about 10 seconds until smooth. It's thick. (Adjust the consistency to your taste.) 3. Put half of the tofu from step 2 in a bowl and add 3T tsuyu, 1t sesame oil, 1t minced garlic, 1/2t lemon salt, finely chopped scallion, and 1t wasabi. 4. Dip the buckwheat noodles from step 1 into the dressing from step 3 and eat.

Inspired by @diet___lunanurse.000