Spring soba noodles

To celebrate the first fresh spring vegetables of the season prepare this easy soba noodle. Spring asparagus and radishes add colours and freshness to this dish. Glazed tofu adds sweetness with maple syrup, soy sauce, garlic and ginger. Garnish the plates with miso mayonaise and sesame seeds. 

Featured Saskatchewan producer

Frontier Gardens has been a popular​ market garden in the Qu’Appelle River Valley between Lumsden and Craven, for over 50 years. From fresh radishes and asparagus in May to the pumpkin patch in October, Frontier Gardens has you coverered for fresh vegetables throughout Saskatchewan’s growing season. They also offer a saskatoon berry U-pick in the summer.

You will need



Marinade the tofu & boil water: Cut the tofu in 1 inch cubes. Place the tofu in a bowl with half the maple soy sauce – save the other half for step 4.

In a pot, bring water to a boil for the soba noodles


Prepare the radish & asparagus:  Wash and rinse all produce. Thinly slice the radishes. Discard the end of the aspargus and cut in about 2 inch pieces.


Caramelize the tofu: Heat a drizzle of oil in a pan on medium heat. Add the tofu with its marinade. Add water 1 tbsp at a time if needed to prevent the marinade from burning.

Cook the tofu 3-4 minutes per side.


Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 5 minutes. Add the aspargus cook for an additional 2 minutes.

Drain the soba noodles and aspargus in a strainer. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine.

Gluten friendly adaptation: Cook the soba noodles for 4 minutes. Follow the rest of step 4. 


Garnish & serve: In individual plates, place the soba noodle, asparagus, radish and tofu. Garnish with sesame seeds and miso mayonaise. Serve.

Family style service option: place all the ingredients on the table and let everyone serve themselves.

In my kit

2 portions

4 portions

6 portions

soba noodles

180 gr

360 gr

540 gr


175 gr

350 gr

525 gr


80 gr

160 gr

240 gr


100 gr

200 gr

300 gr

maple soy sauce

75 ml

150 ml

225 ml

miso mayonnaise

50 ml

100 ml

150 ml

sesame seeds

10 gr

20 gr

30 gr

Recommended Wine Pairing

Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Alcohol: 14.5%
(SLGA): $15.47

Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Price (SLGA): $13.15

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

Soba noodles are made with an acient grain: buckwheat. The carbohydrate found in buckwheat is released very slowly into the bloodstream, which makes it an excellant choice for managing blood sugar levels. It is also a great source of dietary fibre. 

Cooking with kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children serve themselves.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Step 4: Cook the soba noodles – Add the asparagus and once the noodles are drained, add the rest of the maply soy sauce.
  • Step 5: Garnish & serve


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information