You know a recipe is worth trying when it becomes the cover of a national lifestyle magazine! Scroll down to learn how to whip up this IG–Magazine–News–worthy Soba Noodle Salad Bowl.
Soba Noodles Bowl
250g soba noodles
1 cup carrots (shredded)
1 cup cucumber (shredded)
1 cup daikon (shredded)
1 cup red radish (shredded)
1 cup enoki mushrooms (trimmed)
1 avocado (seed removed, thinly sliced)
black pepper to taste
1) In a large pot, fill with enough water to cover the noodles and bring to boil. Cook the soba noodles according to the manufacturer's instructions.
2) Drain and transfer noodles into an ice bath. Drain the noodles.
3) In a large bowl, combine soba noodles and all of the cut vegetables and set aside ready to use.
2 Tbsp soy sauce
1 Tbsp mirin
2 Tbsp rice wine vinegar
1 Tbsp sesame oil
2 Tbsp olive oil
1) In a medium bowl, add together all of the soy dressing ingredients. Whisk until combined into an emulsified dressing.
2) Pour dressing over the soba salad and toss to combine.
Eggplant and King Brown Mushrooms
3 Japanese eggplant
150g king brown mushrooms
4 Tbsp vegetable oil
½ cup miso paste
4 Tbsp mirin
2 ½ Tbsp brown sugar
2 Tbsp sake
2 Tbsp sesame seeds
1) Slice eggplant in half, score the inside in small squares.
2) Trimmed mushrooms, and thinly sliced.
3) Preheat oven at 200c.
4) In a pan over high heat, add 2 tablespoons oil and put eggplant skin facing down.
5) Cook for until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through. About 3-4 mins.
6) In the same pan, add remaining oil.
7) Pan fry mushrooms for 1 min on each side.
8) In a bowl, mix miso, mirin, sugar and sake. Mix well.
9) On a cooking tray cover with foil and place the eggplant and mushrooms on top. Brush miso mix on top of each eggplant and mushrooms until all the surface is coated.
10) Put in the oven and cook for 5 minutes. Or until miso is bubbling.
11) Sprinkle sesame seeds on top and serve together with the soba noodle salad.