- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Blend up a piquant carrot-ginger dressing and coat earthy, nutty soba noodles and fresh vegetables with the luscious sauce.
Ingredient:
- Dressing
- 1 large carrot, cut into 1/4-inch-thick half-moons (about 1 cup)
- 1 cup water, divided
- 1 teaspoon instant dashi granules (such as Ajinomoto Hon Dashi) or 1/4 teaspoon kosher salt, plus more as needed
- 1/3 cup thinly sliced yellow onion
- 1/3 cup canola oil
- 1 (1 1/2-inch) piece peeled fresh ginger, thinly sliced (about 1/4 cup)
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 1 tablespoon agave syrup
- Salad
- 12 ounces uncooked soba noodles
- 1 (8-ounce) bunch radishes, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup)
- 4 Persian cucumbers, halved lengthwise and thinly sliced on an angle (about 2 1/2 cups)
- 2 cups cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro, plus cilantro leaves for garnish
- 2 (1/8-ounce) packages Korean toasted seaweed, torn into small pieces
