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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Vegetarian Times. Ingredients:
13 3/4 ounces soba noodles |
1/4 cup soy sauce |
1/4 cup mirin (sweet cooking rice wine) |
1 tablespoon rice vinegar |
1 tablespoon tahini (sesame paste) |
1 teaspoon toasted sesame oil |
2 tablespoons sugar |
1 teaspoon sugar |
1/3 cup preserved gingerroot, finely chopped |
4 scallions, thinly sliced (white and light green parts) |
1/3 cup finely chopped fresh cilantro |
1/2 cucumber, peeled and diced |
12 ounces lite silken tofu, cut into cubes |
Directions:
1. Cook soba noodles according to package directions. Drain well, place in large bowl and let cool.
2. In small bowl, combine soy sauce, mirin, rice vinegar, tahini, 1 tablespoon water, sesame oil, sugar and chopped ginger. Stir in scallions.
3. Add sauce and cilantro to noodles and toss to coat. Divide among 4 to 6 bowls. Garnish with diced cucumber and tofu cubes and serve hot.
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