RECIPE: Seaweed & Soba Salad
This refreshing salad combines 5 different seaweeds from Hokkaido with the nutty, buttery flavors of soba noodles. The mentsuyu and wasabi dressing also adds umami with a hint of wasabi’s signature spice!
Servings: 2
Ingredients:
- 160-200g soba noodles
- 4g Hokkaido seaweed salad (before being rehydrated)
- 30g lettuce (chopped)
- 2 small cherry tomatoes (cut into quarters) or ½ small tomato (diced)
- 1 can of tuna or 6 shrimp (boiled) (~45g)
Wasabi Dressing
- 3 tsp soy sauce
- 2 tsp mirin
- 2 tsp vinegar
- 1-1½ tsp wasabi paste
- Pinch of salt
- 2 tsp olive oil (no need if using canned tuna with oil)
- 2-3 Tbsp mentsuyu
Instructions:
- Boil the soba noodles in boiling water over high heat for ~5 mins, separating the noodles as they cook. After boiling, rinse in cold water and drain (note you can keep the boiled water from making the soba to drink as a soup by adding a bit of extra mentsuyu).
- Separately, rehydrate the seaweed salad in a bowl and enough water to cover. Let sit for 10 mins then drain.
- Arrange the soba, lettuce, tomatoes, seaweed salad and tuna (or shrimp) in a bowl.
- Separately, mix together the ingredients to make the wasabi dressing and pour over the salad to serve.
Try This Salad With Matcha Soba
This seaweed soba salad is delicious with classic buckwheat noodles, but it’s also fun to switch things up with matcha soba for a subtle, aromatic twist. If you’d like, you can also add a ready-to-serve seaweed salad to make the dish even easier to pull together. See our picks below.
