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This flavourful Japanese dish gets a citrusy makeover thanks to the wonder of the tangelo. Add this refreshing sweet and sour beauty to your summer rotation for a quick and easy meal.

You will need

Serves 2

  • 1 packet soba noodles
  • 1/2 teaspoon white sesame seeds
  • 1/2 teaspoon black sesame seeds

For the dashi stock:

  • 200 millilitres water
  • 1 sheet kombu
  • 4 dried shiitake mushrooms

For the tangelo dashi:

  • 100 ml vegan dashi stock
  • 1 teaspoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tangelo (or lemon if you can't get tangelos)
  • 1 spring onion, chopped

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10 mins to prep

10 mins to cook

  1. Step 1

    Place the water, kombu and mushrooms in a pot and bring to a simmer.

  2. Step 2

    Turn off the heat and let sit for 30 minutes. Strain off the ingredients.

  3. Step 3

    In salted boiling water, cook the soba noodles until tender. Take out and rinse cold.

  4. Step 4

    Whisk the dressing ingredients together, or place the ingredients in a jar and shake to combine. Pour into a serving bowl and top with spring onion.

  5. Step 5

    Place the noodles on a serving plate and top with sesame seeds, serving the tangelo dashi in a condiment bowl on the side.

Hot tip!

If you’re tempted to pour the sauce over the noodles, you can certainly do that! But if you’d like to enjoy this dish as it’s traditionally consumed: dip a bite of noodles into the sauce and slurp them up, then repeat bite by bite for the remaining noodles 🙂

Recipe: Simon Toohey

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