Soba Noodle Salad with Mentsuyu
Servings: 5
Ingredients
Mentsuyu (Soba noodle sauce)
- ½ cup soy sauce
- ⅔ cup mirin
- 1 (4-inch) piece of dried kombu (sea kelp)
- 1 packet bonito flakes or 2 tbsp.
Soba Noodle Salad
- 6 ounces soba noodles
- 6 cups arugula loosely packed
- 1 carrot peeled and shredded
- ½ english cucumber cut in matchsticks
- 1.5 pint cherry tomatoes, halved
- 1 large avocado
- 4 green onions (green part only) chopped
- ½ tsp sesame oil
- ¼ cup mentsuyu
- ¼ cup ground sesame seeds
- salt to taste
- soft boiled eggs halved lengthwise for topping (optional)
Instructions
Mentsuyu
- In a small saucepan over medium-low heat, combine soy sauce, mirin, kombu, and bonito flakes.
- Bring to a gentle simmer and cook for 4–5 minutes. Remove from heat and let the mixture cool in the pan.
- Once cooled, transfer the sauce along with the kombu and bonito flakes for added flavor to an airtight jar.
- Chill in the fridge until ready to use.
Soba noodle salad
- Place arugula, cucumbers, carrots, tomatoes, green onions in a large mixing bowl; set aside.
- Bring medium pot to a boil and add salt. Cook soba noodles for 5-6 minutes or according to package instructions.
- Drain and rinse noodles under cold running water to remove excess starch. Shake off excess water (or gently pat dry with paper towels), then toss noodles with sesame oil to keep them from sticking. Add the noodles to the bowl with vegetables.
- Cut avocado in half, remove the pit, slice in a grid pattern, and scoop out the cubes. Add to the bowl.
- Add mentsuyu, sesame seeds, and salt to taste. Toss everything together until well combined.
- Divide salad into individual bowls or plates and top with soft-boiled egg halves, if desired. Serve immediately.