Soba Noodle Salad Recipe (with Summer Vegetables)

By Sudachi · 35 min

Ingredients

Instructions

1. Boil the soba noodles according to the package instructions. Drain, rinse under cold water, then cool them in a bowl of iced water.
2. Sprinkle 4 okra with a generous pinch of salt, rub them with your palms to remove the fuzz, then cut into thick pieces.
3. Cut 1 tomato in half. Thinly slice one half and roughly chop the other. Roughly cut 1 eggplant and keep it in cold water to prevent discoloration.
4. Heat a pan over medium heat and add 1 teaspoon of cooking oil. When it shimmers, add 2 cloves of grated garlic, 1 teaspoon of grated ginger and 100 g of ground pork. Season with a pinch of salt and stir-fry until the pork is cooked through.
5. Drain the eggplant and add it to the pan. Fry until slightly softened.
6. Add 1 ½ tablespoons of Japanese soy sauce, 2 tablespoons of mirin and 1 tablespoon of yellow miso paste, and mix thoroughly.
7. Add the okra and the roughly chopped tomato, and stir-fry until the liquid has reduced and thickened enough to coat the vegetables. Remove from the heat.
8. Drain the soba noodles, drizzle with toasted sesame oil and add a crack of black pepper. Toss until evenly coated.
9. Divide the noodles between plates, top with the miso meat sauce, and garnish with the sliced tomato, chopped green onions and bonito flakes.

Summarized from Sudachi's video. Watch it for the details.

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