Bring a pot of water to a boil and cook the soba noodles according to package instructions (usually 3-5 minutes). Drain well and let them cool slightly (but not completely cold).

In a small pan over low heat, melt the butter and whisk in the white miso paste until smooth. Stir in the Shiso Teriyaki and Lemon Myrtle & Yuzu Ponzu until well combined.

Place the slightly cooled soba noodles in a serving dish. Pour the warm miso butter sauce over the noodles and toss gently to coat evenly.

Serve as the perfect side dish this Autumn