Another supersimple sauce for your pasta is here, this time starring tofu and carrot!
It has exactly FOUR ingredients: tofu, carrot, ume plum vinegar and barley miso. First steam a chunk of tofu (about 50 g per person should suffice) and a small handful of carrot chunks in a steaming basket, about 20 minutes, or until the carrot gets soft enough to be easily prickled by a fork. Then transfer to blender, adding 1/2 tsp barley miso, about 2 tsp ume plum vinegar and warm water from the steaming (amount depends on desired consistency). Serve over noodles (mine were buckwheat noodles – soba) and garnish with cut up nori strips.