This recipe could be made with any noodle, even linguine. I liked the heartiness of buckwheat noodles though. Buckwheat noodles are known as soba in Japanese cuisine. The kind I bought were from the refrigerator section of the Korean grocery store, so they were fresh. Buckwheat noodles do not refrigerate well, so it makes sense to only make what portion you plan on eating.
10 ounces buckwheat noodles (memil guksu or soba, about 3 bundles, I used fresh ones from the Korean grocery store)
2 tablespoons miso, any color
1/4 cup rice vinegar
2 teaspoons sesame seed oil
2 teaspoons hot sauce such as Sriacha or 1 Tablespoon hot chili sauce or 2 teaspoons chili flakes
1 Tablespoon agave or 2 Tablespoons sugar
2 teaspoons sesame seeds
Shredded or julienned carrot
Chopped green onion
Slices of fresh firm tofu
Optional: Fresh spinach leaves or mung bean sprouts
Prepare toppings, set aside. Prepare sauce by mixing all sauce ingredients in a small bowl, set aside.
Cook noodles by boiling them for less than 2 minutes or until al dente — soba and/or Korean buckwheat noodles cook very fast which is what makes them so nice for summer recipes. Rinse the noodles in cool water in a colander, finish by rinsing them a bowl of ice water. Drain them well. Top with sauce and toppings and serve immediately.