Soba, walnut and watercress salad
Soba is sometimes eaten with a dipping sauce made with ground walnuts. This soba salad features greens and dried fruit as tasty variations to complement the walnuts. While perfect for vegans and vegetarians, if a heartier appetizer is desired, cooked chicken or pork slices may be added.
Ingredients (Appetizer serves 2-3)
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Dried soba noodles, 120 g / 4 oz.
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1/2-1 t vegetable oil
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2 C of mixed watercress, rocket or wild arugula
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12 shelled walnuts, roasted and unsalted
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1-2 dried figs
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4 T soymilk
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1 T Kikkoman Soy Sauce
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1 T surigoma ground white sesame
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Dill, Italian parsley or other fresh herbs, optional
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About a dozen (1 T) dried cranberries or raisins, or both
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Break dried soba into halves and cook following package instructions. Drain, rinse with cold water and drain again.
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2
Sprinkle soba with vegetable oil and mix well.
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3
Pick off the soft tips of the watercress and set a few aside, along with 3 or 4 rocket leaves for garnish. The remaining greens will be mixed with the soba and the dressing.
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4
Coarsely chop 2 or 3 walnuts and set aside for garnish. Finely chop the remaining walnuts.
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5
Cut the figs into small pieces.
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6
Mix the ingredients for the dressing.
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7
Just before serving, place the soba, finely chopped walnuts, watercress, rocket and optional herbs in a bowl. Spoon all of the dressing into the bowl and mix.
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8
To serve, place the salad on a serving platter. Sprinkle the coarse-chopped walnut, figs and other dried fruit*1 over the salad. Garnish with watercress and rocket.
- *1Use only a modest amount of the dried fruit; more may be added depending on individual taste.
Recipe by Michiko Yamamoto
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