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🎙️ VOICE_OF_MAYU 🎙️

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Thursday 02 July 2026 17:53:29 GMT

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karthikairupan :

🥰👍 god bless u

2026-07-03 02:36:13

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🕉சிவன்🔱𝕞𝕒𝕙𝕒𝕝🕉 :

🤗🤗🤗

2026-07-02 23:13:58

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Vasugi Vasugi :

🙏🙏🙏

2026-07-02 22:52:35

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Abi🫶❤siva🙏🙏🙏🙏🙏💞 :

👌👌👌

2026-07-02 18:19:56

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With temperatures rapidly approaching 40C here, quick, easy and COLD recipes are the only thing on my mind. This was a bit of an improvised sauce, with a lot of adjustments and tasting as I went along. That being said, it took less than 15 mins start to finish, and if I was making it again it will probably be ready in the time it takes to cook the soba. I think as long as you take care to balance the salt/ umami/acidity, this could happily be adjusted in many ways - tahini instead of peanut butter, miso instead of ssamjang, black vinegar instead of lime juice - so use what you have! Sauce: 1 small carton of firm silken tofu (approx 300g) 4 tbsp peanut butter (I used Harry’s Nut Butter, my FAVE) 3 tosp ssamjang 3 tosp soy sauce 1 tbsp honey 1 lime, juiced Add 2-3 ice cubes and blend together until smooth. Adjust to taste with salt, MSG and sesame oil. Add 3-6 tbsp of water to thin out sauce to your liking. Cook soba noodles as directed on the package, and rinse in ice cold water. Mix the noodles well with the sauce and plate, adding extra sauce if desired. Garnish with peanut rayu (mine is from whitemausu!!) or chili oil, spring onions, thai basil (coriander would be great too), cucumber and sesame seeds, plus some additional ice if you like. If you can wait, ideally you can chill the finished bowl in the fridge for 30 minutes. Have a good day, and stay cool! #soba #noodles #vegan #lunch #Recipe

With temperatures rapidly approaching 40C here, quick, easy and COLD recipes are the only thing on my mind. This was a bit of an improvised sauce, with a lot of adjustments and tasting as I went along. That being said, it took less than 15 mins start to finish, and if I was making it again it will probably be ready in the time it takes to cook the soba. I think as long as you take care to balance the salt/ umami/acidity, this could happily be adjusted in many ways - tahini instead of peanut butter, miso instead of ssamjang, black vinegar instead of lime juice - so use what you have! Sauce: 1 small carton of firm silken tofu (approx 300g) 4 tbsp peanut butter (I used Harry’s Nut Butter, my FAVE) 3 tosp ssamjang 3 tosp soy sauce 1 tbsp honey 1 lime, juiced Add 2-3 ice cubes and blend together until smooth. Adjust to taste with salt, MSG and sesame oil. Add 3-6 tbsp of water to thin out sauce to your liking. Cook soba noodles as directed on the package, and rinse in ice cold water. Mix the noodles well with the sauce and plate, adding extra sauce if desired. Garnish with peanut rayu (mine is from whitemausu!!) or chili oil, spring onions, thai basil (coriander would be great too), cucumber and sesame seeds, plus some additional ice if you like. If you can wait, ideally you can chill the finished bowl in the fridge for 30 minutes. Have a good day, and stay cool! #soba #noodles #vegan #lunch #Recipe

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