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You can make the paste a day or two a head of time, but I recommend making the soba and tofu the day you want to eat this. Also, for a bit of crunch I used watermelon radish here, but you can swap in whatever varietal you like - little coins of baby radish might be a nice alternative and potentially easier to come by
4 scallions, thinly sliced
5 medium shallots, peeled and finely sliced
2 tablespoons grated, peeled ginger
scant 1 teaspoon fine grain sea salt
7 tablespoons good sunflower or olive oil
12 ounces extra-firm tofu
12 ounces dried soba noodles
1 radish, peeled, cut into matchsticks
1/3 cup toasted pine nuts
1 bunch of chives, minced
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1st Keep
 Poached_and_Scrambled
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