Vol. 32 No. 3 October 2018
FUSION RECIPE
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
SurigomaAppetizer serves 2-3
248 kcal Protein 9.3 g Fat 8.0 g (per serving)
- Dried soba noodles, 120 g / 4 oz.
- 1/2-1 t vegetable oil
- 2 C of mixed watercress, rocket or wild arugula
- 12 shelled walnuts, roasted and unsalted
- 1-2 dried figs
Dressing
- 4 T soymilk
- 1 T Kikkoman Soy Sauce
- 1 T surigoma ground white sesame
- Dill, Italian parsley or other fresh herbs, optional
- About a dozen (1 T) dried cranberries or raisins, or both
Directions
- Break dried soba into halves and cook following package instructions. Drain, rinse with cold water and drain again.
- Sprinkle soba with vegetable oil and mix well.
- 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.
- Coarsely chop 2 or 3 walnuts and set aside for garnish. Finely chop the remaining walnuts.
- Cut the figs into small pieces.
- Mix the ingredients for the dressing.
- 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.
- To serve, place the salad on a serving platter. Sprinkle the coarse-chopped walnut, figs and other dried fruit* over the salad. Garnish with watercress and rocket.
* Use only a modest amount of the dried fruit; more may be added depending on individual taste.
Recipe by Michiko Yamamoto
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
