Summer Cold Soba Salad

A great, flavorful, light summer (or anytime of the year). The ingredients are simple which is the base of Japanese cooking, great produce, minimal effort and a fantastic result. If you are L&G, Keto or GF just substitute the sboa noodles for a tofu based noodle...my favorite are Shitatake!

Ii-tadake-masu!

4 servings Steps 4

ingredients

7 oz cooked and cooled soba (or tofu noodles)

4 green onions finely chopped

1 oz fresh mint finely chopped

2 oz finely chopped red onions

½ cup soy sauce

1 tbl ponzu sauce

1 tsp mirin or rice vinegar

3 inches fresh finger finely chopped

½ tsp wasabi (more or less depending on your taste)

½ tsp yuzukosho (optional)**

¼ tsp Japanese Togarashi (optional)**

**Available online or Asian grocery

directions

1. In a bowl, combine the chopped mint, green onion, and cooled soba

2. In a small bowl combine the soy, ponzu, mirin, wasabi and yuzukosho and whisk well

3. Add the sauce to the soba, toss well and chill for about an hour

4. Serve and sprinkle the Togarashi on the top if desired