Japanese Salad With Shiso Leaves Sake And Soba Noodles Recipes

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SOBA NOODLE SALAD



Soba Noodle Salad image

Soba noodle salad is an easy and healthy summer salad made with buckwheat noodles, tons of fresh vegetables with miso dressing.

Provided by Benjamin and Koshiki

Categories     Appetizer     Main Course     Salad

Number Of Ingredients 13

250 grams dried soba noodles
1 cup Miso Dressing
1 tablespoon Japanese mayonnaise (optional)
1 teaspoon chili oil (optional)
3 cups fresh vegetables: lettuce, tomato, peppers, onion, cucumber, carrots (cut them into julianne)
1 small lemon (cut into wedges)
1 tablespoon toasted sesame seeds (for garnish)
2 tablespoon toasted sesame seeds (grind well)
1 1/2 tablespoon sugar
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup vegetable oil, such as soybean salad oil
2 tablespoon miso

Steps:

  • Gather the ingredients.
  • Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
  • Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
  • Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
  • In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.

Nutrition Facts : Calories 743 kcal, Carbohydrate 66 g, Protein 15 g, Fat 50 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 2273 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

SOBA NOODLE SALAD



Soba Noodle Salad image

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey soy dressing is exactly what you need for a quick, light meal.

Provided by Namiko Chen

Categories     Salad

Time 15m

Number Of Ingredients 9

7 oz dried soba noodles (buckwheat noodles) ((2-3 bundles for 4 servings))
2 green onions/scallions
1 handful cilantro (coriander) ((0.7 oz, 20 g for 4 servings))
1 Tbsp toasted white sesame seeds
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 Tbsp roasted sesame oil
½ tsp crushed red pepper (red pepper flakes)
3 Tbsp honey ((use maple syrup for vegan))
3 Tbsp soy sauce

Steps:

  • Gather all the ingredients.
  • To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
  • Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
  • Add the honey and soy sauce to the oil mixture.
  • Whisk it all together until the honey has completely dissolved.
  • Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
  • Thinly slice the green onions and chop the cilantro into small pieces.
  • Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
  • Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

Nutrition Facts : Calories 309 kcal, Carbohydrate 48 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Sodium 904 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH



Udon Noodles with Shiitake Mushrooms in Ginger Broth image

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
2 shallots, very thinly sliced
1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
2 cups homemade or low-sodium canned chicken stock
1 teaspoon rice-wine vinegar
2 teaspoons low-sodium soy sauce
3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
4 scallions, thinly sliced diagonally into 2-inch pieces

Steps:

  • Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
  • Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
  • Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g

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