Cold Soba buckwheat noodles are the best food in summer when it’s too hot and you have no appetite. They are cold, delicious, and nutritious. In this recipe, we add green vegetables, so it’s even healthier! Fried Tofu croutons are crunchy, packed with protein, and a good alternative to bready croutons. This also uses all plant-based ingredients, so safe to eat for vegetarians. If you want to make it ahead, prepare greens and soba separately, and don’t mix with the dressing until just before you eat. That way the dish stays fresh, not soggy. Hope you like it!
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Ingredients
- 3 cups leafy greens
- 1 cup radish sprouts
- 2 servings dried Soba noodles
- Nori roasted seaweed (shredded)
Fried Tofu Croutons
- 2 sheets Aburaage (fried thin Tofu)
- 1 Tbsp sesame oil
- 1/4 tsp salt
Dressing
- 1 Tbsp sugar
- 2 Tbsp ground sesame seeds
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp Japanese mustard
- 2 Tbsp olive oil
Instructions
- Tear greens into small pieces by hand. Cut the roots from the radish sprouts. Chill in the fridge until needed.
- Make fried Tofu croutons. Cut Aburaage into small pieces. Heat sesame oil in a frying pan. Cook Aburaage until crispy. Season with salt. Let cool and set aside.
- Make dressing. Combine all the ingredients for the dressing and whisk well. Set aside.
- Boil dried Soba noodles in boiling water. Cook according to the package. Wash noodles under running water. Chill with ice cubes.
- In a large bowl, combine prepared greens and Soba noodles. Add dressing and mix well. Plate on a serving dish. Top with croutons and shredded Nori seaweed.
