Vegan Soba Moodle Salad with MiSOgood dressing

Vegan Soba Moodle Salad with MiSOgood dressing
8 Ounces Soba Noodles
1/4 Cup Mirin
3 Tablespoons Soy-Free MiSo Good
1 Tablespoon Sesame Oil
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground White Pepper
1 Cup Shredded Red Cabbage
1/2 Cup Mung Bean Sprouts
1/2 Cup Snap Peas or Snow Peas
1/2 Cup Halved and Sliced English Cucumber
1/2 Cup Toasted Cashews, Roughly Chopped
2 Scallions, Thinly Sliced
1 Tablespoons Toasted Black and/or White Sesame Seeds

Cook the soba noodles according to the directions on the package and drain thoroughly. Immediately rinse in cold water to stop the cooking process.

In a large bowl, whisk together the mirin, miso, sesame oil, ginger, and white pepper. Once smooth, add the noodles, cabbage, bean sprouts, snap peas or snow peas, and cucumber. Toss well to combine and coat everything in the dressing.

Transfer to a serving bowl and top with cashews, scallions, and sesame seeds. Serve right away at room temperature, or chill for 1 - 3 days in an airtight container to enjoy cold.

Makes 4 Servings

Notes: To make this recipe gluten-free, use 100% buckwheat soba noodles.

Add 1 cup of cubed, baked tofu or shelled edamame to make this into a protein-rich entree salad.