makes 1½ cups

Use this as a dipping sauce or over 100% buckwheat noodles, which are gluten free.

1/2 cup red miso
2 Tbsp. tahini
½ cup hot water
1 Tbsp. local honey
2 Tbsp. fresh lemon juice
2 garlic cloves, minced

In a medium bowl combine miso, tahini, and hot water and whisk well until all the lumps have broken down. Add honey, lemon juice, and garlic; whisk again to combine. Sauce can be refrigerated and used within a week.

Toss cooked buckwheat noodles with sliced green onions, micro greens, diced cucumbers, radish, sesame seeds, and sauce. Top with thinly sliced omelette or poached eggs.