Recipe Cuisine: Japanese
Theme: Fast & Fab
Soba Salad
By: Micaela Vanderslik
Ingredients
- 300 g frozen edamame beans
- Handful of greens (mizuna, mustard greens, or rocket)
- 400 g soba noodles
- 8 cherry tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 tablespoons tahini
- 2 tablespoons sesame oil
- 2 cm piece of ginger, finely grated
- 1 teaspoon caster sugar
- Salt to taste
- Shredded nori
- Toasted black and white sesame seeds
- Shichimi togarashi
- Finely sliced spring onion
- Kewpie mayonnaise (optional)
Product used in recipe
- OBENTO - MIRIN SEASONING
Method
- Prepare Edamame, greens and tomatoes: Blanch the edamame in a saucepan of boiling water over high heat for 1-2 minutes (or per packet instructions). Remove with a slotted spoon, rinse with cold water to stop cooking, drain, and place in a large bowl with the greens and quartered tomatoes.
- Cook Noodles: Using the same boiling water, cook the soba noodles until al dente (approx. 6 minutes). Drain and rinse under cold running water. Drain well, then add to the bowl with the edamame and greens
- Make Dressing: Whisk soy sauce, mirin, rice wine vinegar, tahini, sesame, oil, ginger, caster sugar and salt together in a small jug. Season to taste and adjust (add more of any ingredient to your liking).
- Assemble: Pour the dressing over the noodle mixture and toss until well coated.
- Serve: Divide among bowls and top with shredded nori, sesame seeds, shichimi togarashi, and spring onion.
