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1.Combine all the ingredients in a saucepan and heat over medium-low heat, stirring until the tahini is dissolved. Transfer to a bowl and set aside to cool. (To store, transfer dressing into a glass jar with a tight-fitting lid; it will keep for a couple of days refrigerated). To serve, add 1 to 2 tablespoons water to dressing.
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2.Heat grill.
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3.While waiting for the grill to get hot, combine the sugar, mirin, soy sauce and sesame oil in a large bowl and whisk to mix. Add the mushrooms, leeks, asparagus and snow peas. Toss lightly and set aside.
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4.Place a fine-mesh rack or grilling basket on the grill. Put the mushrooms, leeks and asparagus on the grill over medium-high heat and brush with the marinade. Grill the asparagus until they are slightly charred and the colour has brightened, and 2 minutes. Grill the leeks until slightly charred and soft, about 3 minutes. Transfer to a plate. Put snow peas on grill last and cook until colour brightens, about 1 minute.
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5.When they are cool enough to handle, slice the asparagus, leeks and mushrooms into think diagonal slices. Set aside.
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6.Cook the soba noodles in a large pot of boiling water until soft, 3 to 4 minutes. Drain in a strainer and rinse well with cool water. Squeeze noodles to extract excess water. Transfer to a bowl. Add bean sprouts and grilled vegetables.
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7.Just before serving, add the dressing to the noodles and mix well
