SERVES: 4 side-portions
INGREDIENTS
Salad Ingredients
4 cups water
6 oz. dry soba noodles
3 radishes, cut into thinly sliced half moons
2 green onions, finely chopped
¼ nori sheet, cut into 2-inch thin strips
½ medium cucumber, peeled, de-seeded with a spoon, and thinly sliced into half moons
½ cup frozen edamame beans, thawed
Miso Dressing Ingredients
1 Tbsp white or red miso paste (can be substituted for 1 Tbsp soy sauce)
1-2 Tbsp water
1 tsp sesame seed oil
1 tsp rice vinegar or vinegar
½ tsp ground ginger
½ tsp sesame seeds
DIRECTIONS
Prepare the nori sheet and all vegetables.
In a medium pot, boil water. Once boiling, add soba noodles and cook for 5-6 minutes or until tender. Drain and rinse noodles with cold water until the noodles are cold. Place noodles in a large mixing bowl and set aside for later. Begin making the dressing.
In a small bowl, whisk together all dressing ingredients until everything becomes smooth.
Add prepared vegetables and nori sheet strips to the noodles. Pour dressing on top and mix thoroughly until all noodles and vegetables are coated. Serve right away or let it chill in the refrigerator for 1 hour.