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<Yield> 1 serving

<Prep time> 8 mins

<Cook time> 7 mins


150g dried soba noodle

½ cup any leafy greens

4 cherry tomatoes

¼ cup italian basil/ shiso basil, shredded

½ avocado

80g canned tuna


2 tbsp vegan mayo

1 ½ tsp shoyukoji/ soy sauce

1 tbsp any neutral oil

1 tsp lemon juice


1; Cook soba noodles according to the package instructions. Rinse and drain the water.

2; Shred basil and leafy greens. Cut cherry tomatoes in half. Dice avocado into small pieces.

3; In a bowl, mix vegan mayo, shoyu koji OR soy sauce, canned tuna and neutral oil. Add cooked soba and all other ingredients( Step2), then toss everything together. Splash some lemon juice if it’s needed.

<Miwa’s tips> ※Watch more on YouTube!

1; Use any topping you have on hand.

2; Adjust the taste by adding more soy sauce if it’s needed.

3; Feel free to use a store-bought vegan mayo OR regular mayo but keep in mind that store-bought ones might contain more sodium than my homemade vegan mayo. Adjust the taste by adding less soy sauce or add more vegetables!^^

<Storage time>

Keep all the components separately in an air-tight container in the fridge for 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/06/11 MIWA

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