If you hate soggy noodles, this recipe is for you.

The best thing about a saucy, crunchy, cold noodle bowl is that it travels really well and makes meal prep a cinch.

It’s called mazesoba which literally means to mix up the noodles in Japanese. One of the perks of the style is that you get to really taste the texture of the noodles, which remains consistent throughout eating and doesn’t get soggy in a hot soup like standard ramen.

This particular bowl of mazesoba is from Hama Momiji in Yokohama. At Hama Momiji, they make all their noodles in house and you can choose between five different thicknesses, and whether you want them massaged and wavy or straight. And the star of this particular order is the creamy tofu almost like a cream cheese. It blends in super excellently with the soy sauce, space and the wedge of lemon. I could eat this every day for lunch!