Recipes - Japanese

Crisp Salad with Mushrooms Tofu and Soba Noodles
Crisp Salad with Mushrooms Tofu and Soba Noodles


Beat the Summer blues with this cool, crisp and healthy Salad with Mushrooms, Tofu and Soba Noodles. Makes for an easy vegetarian option for those who want to stay away from meat. Filling and delicious too.
Cooking Time: 15mins - 30mins
Serves:
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese









Ingredients:

180g Hakubaku Soba Noodles
1 small wombok (Chinese cabbage, shredded)
5cm piece Daikon (white radish, julienned)
½ bunch fresh chives (cut into 4cm pieces)
2 stalks spring onions (finely sliced, diagonally)
1-2 tbsp olive oil
6 swiss brown mushrooms (sliced)
sea salt and black pepper (for seasoning)
180g pressed silken Tofu (sliced)
4cm piece fresh ginger (julienned)
3 tbsp sesame seeds (toasted)
4 tbsp soy sauce
4 tbsp extra virgin olive oil
3 tbsp rice wine vinegar
2 tsp raw sugar




Steps:
  1. Cook Soba noodles according to packet instructions. Drain, then refresh under cold running water. Drain well. Set aside
  2. Prepare dressing in a small mixing bowl, whisk together the sesame seeds, soy sauce, rice wine vinegar, raw sugar and extra virgin olive oil. Set aside.
  3. In a large bowl, add the wombok, daikon, chives and spring onions. Toss gently. Set aside.
  4. Heat olive oil in a wok or frying pan, over medium heat. Add the mushrooms and season well. Cook until tender. Add the tofu and cook for 1 min. Add ginger then remove from heat.
  5. Divide the Soba noodles onto 2 serving plates. Top with salad mixture. Place mushroom and tofu mixture on top. Spoon over dressing.

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Crisp Salad with Mushrooms Tofu and Soba Noodles

Crisp Salad with Mushrooms Tofu and Soba Noodles

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Beat the Summer blues with this cool, crisp and healthy Salad with Mushrooms, Tofu and Soba Noodles. Makes for an easy vegetarian option for those who want to stay away from meat. Filling and delicious too.

Cooking Time: 15mins - 30mins
Serves:
Total time: < 15mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese
Ingredients

180g Hakubaku Soba Noodles
1 small wombok (Chinese cabbage, shredded)
5cm piece Daikon (white radish, julienned)
½ bunch fresh chives (cut into 4cm pieces)
2 stalks spring onions (finely sliced, diagonally)
1-2 tbsp olive oil
6 swiss brown mushrooms (sliced)
sea salt and black pepper (for seasoning)
180g pressed silken Tofu (sliced)
4cm piece fresh ginger (julienned)
3 tbsp sesame seeds (toasted)
4 tbsp soy sauce
4 tbsp extra virgin olive oil
3 tbsp rice wine vinegar
2 tsp raw sugar

Instructions
  1. Cook Soba noodles according to packet instructions. Drain, then refresh under cold running water. Drain well. Set aside
  2. Prepare dressing in a small mixing bowl, whisk together the sesame seeds, soy sauce, rice wine vinegar, raw sugar and extra virgin olive oil. Set aside.
  3. In a large bowl, add the wombok, daikon, chives and spring onions. Toss gently. Set aside.
  4. Heat olive oil in a wok or frying pan, over medium heat. Add the mushrooms and season well. Cook until tender. Add the tofu and cook for 1 min. Add ginger then remove from heat.
  5. Divide the Soba noodles onto 2 serving plates. Top with salad mixture. Place mushroom and tofu mixture on top. Spoon over dressing.

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