Cold Soba Noodle Salad with furikake.
Cold Soba Noodle Salad is a refreshing alternative to Tabbouleh, which we’ve been making on repeat all summer. Both salads work well as a side or a main dish for a light lunch on a hot day. Makes 4 appetizer or 2 main dish servings.
Ingredients:
6 oz soba noodles
2 T white miso
2 T sesame oil
2 T rice vinegar
2 T tamari or 1 T soy sauce
3 green onions, sliced on the bias, including some green parts
½ c shelled edamame (optional)
Furikake for garnish (optional)
Method: bring a generous pot of water to the boil and add soba noodles. Cook to al dente, about 8 minutes. Drain into a colander and shock immediately with cold water to stop the cooking process.
Combine sauce ingredients in a small bowl, stirring well to incorporate miso paste. Mix with noodles in a serving bowl. Stir in green onions and optional edamame (or other vegetable, like snow peas or strips of cucumber) and refrigerate 2 hours to blend the flavors. Serve with a garnish of furikake (Japanese seaweed flakes) if you like.
