Add pasta to boiling water and cook 10 minutes or until tender. Do not overcook. When done rinse and drain.
While pasta cooks, prepare the sauce. Sauté onions and garlic in oil until translucent, about 5 minutes. Dissolve tahini in 2 cups of water and slowly add to onions and garlic. Reduce heat to low, stirring constantly until sauce is smooth. Add soymilk and dissolved kuzu, stirring constantly to prevent lumping. When thick, add shoyu, ground thyme, sage, and black pepper. Serve over fresh cooked soba and garnish with blanched kale or collard greens.
Per serving - 234 calories, 9 g fat (31% calories from fat), 8 g protein, 35 g carbohydrate, 3 g fiber, 0 mg cholesterol, 111 mg sodium