Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)

Sauce
2 to 3 tbsp miso
2″piece ginger, finely grated
2 tsp granulated sugar
1/8 tsp ground cayenne, or to taste
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice

Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles.  Meanwhile, grate, julienne or thinly slice vegetables of your choice.  Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.