Soba noodle salad
Ingredients
- 3 cloves black garlic
- 2 ½ tbsp sesame oil
- 2 ½ tbsp maple syrup
- 1 ½ tbsp rice vinegar
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp water
- 1 block tofu
- ¼ cup cornstarch
- ¼ tsp white pepper
- ½ tsp salt
- 10 shiitake mushrooms, sliced
- Splash mirin
- Splash soy sauce
- 4 bundles soba noodles
- 1 cup carrot, matchsticks
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 cup coriander, chopped
- 4 spring onions, thinly sliced
- Fried shallots
- Sesame seeds
Steps
- Drain and press the tofu. Once ready tear it into chunks and toss in cornstarch, white pepper and salt.
- Blend ingredients from black garlic to water until smooth and creamy. Set aside.
- Cook noodles according to package instructions. Drain and rinse under cold water. Drain well and set aside.
- Air-fry the tofu until crispy and golden on all sides. Drain on paper towels and set aside.
- Heat oil in the wok. Add mushrooms and cook until lightly browned.
- Add a splash of mirin and soy sauce to de-glaze and season. Cook for another 1–2 minutes until tender.
- In a large bowl toss the noodles with the tofu, mushrooms, carrots, pepper, red onion, coriander, spring onion and dressing.
- Divide into four bowls. Top with fried shallots and sesame seeds.