Miso Soba Salad

Ingredients

• 180 g Soba Noodles
• 120 g Snow Peas
• 1 pcs Cucumber
• 4 pcs Radish
• 3 pcs Scallions
• 2 tbsp White Miso
• 2.3333333333333335 tbsp Rice Vinegar
• 1.8333333333333333 tbsp Soy Sauce
• 1 tbsp Mirin
• 2 tsp Sesame Oil
• 1 tsp Sugar
• 15 g Ginger
• 1 tbsp White Sesame Seeds
• 1.25 tsp Kosher Salt

Method

1. Thinly slice {cucumber}, {radish}, and {scallions}, and trim {snow_peas} into bite-size lengths so the salad stays crisp and easy to eat.
2. Whisk {white_miso}, {rice_vinegar}, {soy_sauce}, {mirin}, {sesame_oil}, {sugar}, and finely grated {ginger} in a bowl until smooth, glossy, and balanced with tang, sweetness, and umami.
3. Toast {white_sesame_seeds} in a small dry skillet over medium heat for a few minutes, shaking often, until fragrant and lightly golden for a nutty crunch.
4. Bring a medium pot of water to a boil, add {kosher_salt}, then cook {soba_noodles} until just tender. Drain and rinse under very cold water until the noodles are chilled and the surface starch is washed away for a clean springy texture.
5. In a large bowl, toss {soba_noodles} with {white_miso} dressing, then fold in {snow_peas}, {cucumber}, {radish}, and most of the {scallions}. Taste and adjust with a little more {rice_vinegar}, {soy_sauce}, or {kosher_salt} so every bite is lively and seasoned.
6. Divide the salad between bowls and finish with the remaining {scallions} and {white_sesame_seeds} for freshness and crunch.