Wakame Soba with Sesame Dressing

Ingredients

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 2 tablespoons dried wakame seaweed 2 tablespoons dried wakame seaweed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse with cold water to remove excess starch.
2. 2.
   In a small bowl, soak the dried wakame seaweed in warm water for 5 minutes. Drain and set aside.
3. 3.
   In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sesame seeds, and water to make the sesame dressing.
4. 4.
   In a large mixing bowl, combine the cooked soba noodles, soaked wakame seaweed, and sliced green onions.
5. 5.
   Pour the sesame dressing over the noodles and toss gently to coat evenly.
6. 6.
   Serve the Wakame Soba chilled or at room temperature, garnished with additional sesame seeds and green onions if desired.

Treat your ingredients with care...

• Soba noodles — Be careful not to overcook the soba noodles as they can become mushy. Follow the package instructions for the best results.
• Wakame seaweed — Ensure that you soak the dried wakame seaweed in warm water before using it in the recipe. This will rehydrate the seaweed and give it a pleasant texture.

Tips & Tricks

• For added protein, you can top the Wakame Soba with grilled tofu or sliced boiled eggs.
• Customize the dish by adding thinly sliced cucumber or carrot for extra crunch and freshness.
• Adjust the sweetness and tanginess of the sesame dressing by adding more honey or rice vinegar according to your taste preference.
• To make it spicier, add a dash of chili oil or sprinkle some red pepper flakes on top.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will meld together, making it even more delicious the next day.

Serving advice

Serve the Wakame Soba as a main course for a light lunch or dinner. It can also be served as a side dish alongside grilled fish or teriyaki chicken.

Presentation advice

Garnish the Wakame Soba with a sprinkle of sesame seeds and thinly sliced green onions to add a pop of color. Serve it in a traditional Japanese bowl or on a beautiful plate to enhance the visual appeal.