This soba salad recipe is very light and refreshing. It is one of my favorites for its slightly bitter crunch and ponzu type dressing.
1/4 cup hijiki seaweed
1/3 cup wakame seaweed
1 package daikon sprouts
1 bunch watercress
1/2 sweet onion (Maui onion, Vidalia, etc.)
7 to 8 oz. soba noodles
2 tsp. oil
1 Tbsp. soy sauce (lower salt version)
1 Tbsp. sugar
- Soak the hijiki and wakame in separate bowls of warm water for 15 to 20 minutes.
- In a pan, combine the drained hijiki, oil, shoyu, and sugar. Cook until the liquid is absorbed by the hijiki.
- Drain and chop the wakame into small 1 to 2 inch pieces.
- Cut off the roots of the daikon sprouts and rinse.
- Cut the watercress into 1 to 2 inch pieces.
- Slice the onion into very thin pieces.
- Cook the soba noodles according to package instructions. Rinse and drain noodles.
- Layer the soba salad with the noodles on the bottom and the other ingredients on top.
Combine the following ingredients:
1/4 cup lemon juice
2/3 cup shoyu
2 Tbsp. oil
1 Tbsp. sugar
Other good toppings for this soba salad include fried and slivered eggs or shredded imitation crab. The sauce is on the salty, sour side. Pretty much like a Japanese ponzu sauce. I often leave the sugar out for an even more salty, sour dressing. My noodles look really green because they are actually green tea soba noodles.