Chilled Soba Noodles with Soy and Sesame Dressing, Shiitake Mushroom and Miso Soup, Sesame Avocado

Serves: 2

Style: Salad

Difficulty: Medium

Ingredients

250g Hakubaku soba noodles
4tbsp Soy sauce
1/2 Lemon (juiced)
2tbsp Sesame seeds (toasted)
2 pkts Instant miso soup
5 Fresh shiitake mushrooms (finely sliced)
2 Spring onions (finely sliced, diagonally)
2 sheets Nori (finely shredded)
1 Ripe avocado (peeled and sliced)
1tsp Black sesame seeds (optional)
1/2 cup Hijiki seaweed

Soba

Method

STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain well. Set aside in fridge.

STEP TWO:HIJIKI SEAWEED
Soak hijiki seaweed in water for 20 minutes.
Place in saucepan and boil for 5 minutes.
Drain well.

STEP THREE:SALAD
Combine chilled noodles, soy sauce, lemon juice, toasted sesame seeds and hijiki seaweed in a bowl.
Gently toss.

STEP FOUR:MISO SOUP AND MUSHROOMS
Make the miso soup according to packet instructions.
Add shiitake mushrooms and place in serving bowls.

STEP FIVE:SERVING
Divide the salad between two plates.
Top with the spring onion and shredded nori.
Serve with the miso and mushroom soup and avocado (sprinkled with black sesame seeds) along side.

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