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MORE ABOUT JAPANESE COOKING 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.

Calories
248kcal
Protein
9.3g
Fat
8.0g
(per serving)

Ingredients (Appetizer serves 2-3)

Surigoma
  • 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
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

Directions

  1. 1

    Break dried soba into halves and cook following package instructions. Drain, rinse with cold water and drain again.

  2. 2

    Sprinkle soba with vegetable oil and mix well.

  3. 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.

  4. 4

    Coarsely chop 2 or 3 walnuts and set aside for garnish. Finely chop the remaining walnuts.

  5. 5

    Cut the figs into small pieces.

  6. 6

    Mix the ingredients for the dressing.

  7. 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.

  8. 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.

  1. *1Use only a modest amount of the dried fruit; more may be added depending on individual taste.

Recipe by Michiko Yamamoto

Vol. 32

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