This is how you make it
- Cook the soba noodles for 3-4 minutes. Drain and rinse under cold water.
- Cut the umeboshi into small pieces. Mix with the noodles.
- Cut the bok choy as fine as possible.
- Mix the cashew paste, gluten-free soy sauce and mirin in a bowl. Is thesauce too thick? Then add a dash of oat milk (or another kind of vegetable milk).
- Divide the noodles, bok choy and sprouts over the plates.
- Divide the sauce over it.
- Garnish with roasted cashews and furikake.