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  • Summer Soba Salad

Summer Soba Salad

SKU:
When it’s one of those days where boiling water is the best you can do, this is the salad/meal for you.

​My meat-eating husband has also certified it to be company-worthy.
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Ingredients

2 packages of soba, ideally cha-soba, but not required
1 firm tofu, cubed into bite-sized pieces and drained

​One 5-oz package of arugula 
A few handfuls of shredded carrots
Cilantro, finely chopped
Dressing
4T lime juice, 1-2 limes depending on how juicy they are
3T shoyu
3T honey
4t Japanese vinegar
3t sesame oil
1/2t of red pepper flakes
Roasted sesame seeds

What To Do

Boil water for soba. While this is happening, cube tofu and set it out to drain. Chop cilantro. When the water boils, drop the soba in and cook until al-dente, only about 3 minutes. Drain and cool. 

Mix all dressing ingredients. Limes tend to have a lot of variation in terms of juice volume and sour-intensity, so start with one lime, then add the rest of the ingredients. If necessary, adjust honey and shoyu to your taste. 
​
Toss with arugula, shredded carrots, and cilantro. Add the tofu last and toss lightly so it does not get smushed.

Notes

  • Cha-soba is soba (buckwheat) flavored with green tea powder. I use Hakubaku organic soba, which is available at Nijya, Marukai, most Japanese grocery stores, and sometimes Safeway.
  • Soba translates to buckwheat noodles. However, most soba contains wheat flour and buckwheat flour, and therefore, is not gluten-free. 
  • There is gluten-free 100% buckwheat soba, but it is hard to find. Happy add links if you have a source for this.
  • Adapted from SimplyReem, but the original is no longer online.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog