Mash 160g tofu in a container. Add 10g mirin,16g peanut butter, 1g pepper, sesame oil and 20-30g miso in the container. Mix them well. Seal and refrigerate overnight.

Wash and drain spinach. Heat a wok with water, and cook the spinach for a while. Transfer the spinach in a plate and set aside.

Heat a wok with water, and cook the soba for 9-10 minutes. Dry and transfer the soba in the spinach.

Mix the soba with spinach and 1 tablespoon of tofu miso sauce. Then, sprinkle some cooked sesame, 1 cooked egg and floss. Serve it.