Soba Noodle Salad

  • Dressing:
  • 1/4 cup Dashi or defatted chicken stock
  • 2 tablespoons low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil
  • Salad:
  • 7 ounces dried soba noodles
  • 1/2 or so cup finely julienned daikon or breakfast radishes
  • 1 cup daikon radish sprouts, loosely packed
  • 1 small onion, cut in half, thinly sliced, rinsed, and drained
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon sesame seeds, toasted
  • Japanese seven-spice powder, to taste (optional)
  • Combine the dressing ingredients in a small bowl and set aside.

  • Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.

  • Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

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