|Soba Noodles with Green Mustard Leaves and Tofu|
Seam all the vegetables, except mustard leaves, with tofu until al dente. Cook soba noodles until al dente; drain. Pour misoyaki sauce over noodles, add vegetables and mustard leaves; mix and season to taste. Garnish with sesame seeds and oil. Serve with good chili sauce.
From: Asian Fusion - Wini Brugger
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