Ingredients (serves 2):
To Prepare Separately:
- 7 oz. soba noodle, dried
- 18 cherry tomatoes
- Handful of kale sprouts or any sprouts of your choice
- Handful of watercress
- Handful of enoki mushrooms
- 2 radishes
- 2 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. mirin (Japanese sweet rice wine)
- 1/2 tsp. salt
- 2 tsp. honey
In a large pot, bring water (not in the ingredients) to boil and cook soba noodle for 5-7 minutes or according to the package directions.
Drain and rinse noodle under cold running water. Drain again.
Distribute to serving plates.
Cut cherry tomatoes into halves, cut watercress and enoki mushroom into bite-size portions. Slice radishes, thinly.
In a small pot, bring water (not included in the ingredients list) to boil and blanch enoki mushrooms for 30 seconds. Chill mushrooms with cold water (not included in the ingredients list) and drain.
Arrange all vegetables on the soba plate.
Mix dressing ingredients in a small bowl and pour over the salad.