PURPOSE: Wheat flour, buckwheat flour or other cereal flour is added to TOFU (soybean curd), soybean milk, or a fine powder of soybean curd lees, they are kneaded and formed into noodles, snack or dishes.

CONSTITUTION: TOFU (proteins and other ingredients are leached out of soybeans with hot water or the like to remove fibrous substances bittern), soybean milk or a fine powder of soybeans curd lees (a dried powder of the fibrous substance obtained on TOFU making) is combined with wheat, buckwheat or other cereal flour and they are kneaded by stirring and formed into noodle or snacks. When the amount of soybean component is more than wheat flour, xanthan gum or agar is used as a binder or thickener. The resultant dough may be extruded into spaghetti containing soybean protein or into cylindrical dumplings.