Ingredients

5 cucumbers

sugar

salt

ginger

garlic

tofu

organic seasoned rice vinegar dressing

tofu

onions

radishes

pacific kombu (dried seaweed)

shiitake mushrooms

Korean chili flakes

365 grams of flour

green onions

2 oranges

2 lemons

noodles

soy sauce

mirin (rice cooking wine)

Directions

Ponzu

400g Dashi

200g Rice Vinegar

100g Mirin

100g Soy sauce

100g Fresh Lemon Juice

100g Fresh Orange Juice

5g Kombu

• Combine all in a bowl and Whisk. Sprinkle the tofu with Ponzu sauce.

• Slice the cucumbers. Sprinkle with sugar and salt, add ginger/garlic sauce and Mirin, Rice vinegar. Let set for about 20 minutes, then rinse them off.

• Make dashi broth, add Nama Shoyu. Add the onions in a pot with radishes, Kombu seaweed, shiitake mushrooms, and Korean chili flakes on simmer don’t overcook! Make ginger sauce by mashing ginger and garlic together in a blender with water (to make a paste). Add it to the broth.

• To make the noodles, add 215 grams of hot water slowly to the flour. Combine. Put the dough in the refrigerator for one hour. Take it out of the fridge, roll it out with a rolling pin and cut into thin strips. Boil in a large pot. It will cook fast – the noodles will only take a few minutes to cook. Strain. Place in separate bowls. Chop green onions and garnish each bowl with them.

• Serve soup in bowls with tofu.