Add pasta to boiling water and cook 10 minutes or until tender. Do not overcook. While cooking prepare the sauce. When done rinse and drain.
To prepare the sauce, sauté onions and garlic in oil until translucent, about 5 minutes. Dissolve the tahini in 2 cups of water and slowly add to the onions and garlic. Reduce the flame to low, stirring constantly until sauce is smooth. Add the dissolved kuzu, stirring constantly to prevent lumping. When thickened, add the shoyu, ground thyme and black pepper. Serve over freshly cooked soba and garnish with the blanched collard greens.
8g fat (26% calories from fat),