The Local Ladle

Soba Salad with Seaweed & Miso-Ginger Dressing

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When I went to school in Ireland, I was lucky enough to live walking distance from the ocean.  It was the first time in my life I could ever say I lived by the smell of sea salt in the air.

At least 3 times a week, I would either walk or run to the water to escape the chaos of class and also at the same time do a little “grocery shopping.”  My favorite things to pick up along the way were blackberries that lined the streets and also my favorite… seaweed.  I was fascinated by the health benefits and also all the variety of uses it had in the kitchen!

My favorite seasweed was the Sea Spinach. Similar looking to garden spinach, the wild and edible plant has shiny, green leaves and a fleshy stem. It grew away from the water in the dry and hilly areas of the beach. The taste was very similar to spinach, but with an amazing saltiness!

Kelp was also very commonly found in Ireland. Kelp is used frequently as a thickening agent in cooking and also as a appetite suppressant for a lot of diets. In more Asian cultures, kelp is utilized in a lot of soup salad, and noodle recipes. The wakame in the recipe below is found within the kelp family and brings a very earthy brightness, but also sweetness to the dish!

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Soba Salad with Seaweed & Miso-Ginger Dressing

Serves 1

Prep Time: 15 minutes

Cook Time: 10 minutes

INGREDIENTS: 

Miso Ginger Dressing: 

  • ¼ cup peanut oil or neutral oil
  • ¼ cup rice vinegar
  • 3 tablespoons mild or sweet miso, yellow or white
  • 1 tablespoon sesame oil
  • 2 medium carrots, roughly chopped
  • 1 inch long piece fresh ginger, cut into coins
  • Salt
  • freshly ground black pepper

Soba Salad with Seaweed: 

  • 5g wakame seaweed
  • 50g soba noodles
  • cucumber, seeded, cut into matchsticks
  • small carrot, cut into matchsticks
  • 1 tbsp toasted sesame seeds
  • green onion, sliced
  • Cilantro, roughly chopped to garnish

INSTRUCTIONS: 

Miso Ginger Dressing: 

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Soba Salad with Seaweed: 

  1. Place wakame in small bowl, cover with cold water; stand 10 minutes or until wakame softens, drain. Discard any hard stems; chop coarsely.
  2. Meanwhile, cook soba in small saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Chop soba coarsely.
  3. Place wakame and soba in medium bowl with remaining ingredients; toss gently to combine.

 

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