Ingredients

2 Bundles Soba Noodles

1 whole (1 1/4 Cup) daikon radish, diced medium, soaked in cold water for 20 minutes

1 Cup organic English cucumber, halved, seeded, diced medium

1/4 Cup organic scallions, sliced on a bias

Miso Ginger Vinaigrette

1 Tbsp ginger, grated

3 Tbsp organic rice wine vinegar

1/2 tsp mirin

1 Tbsp lime juice, fresh

1/4 Cup organic white miso paste

1 1/2 tsp organic agave nectar (can be swapped out for granulated sugar with an equal measurement)

3 Tbsp raw sesame oil

Preparation

  1. Bring water to a boil and add the soba noodles as said on package. Cook noodles al dente. Strain noodles. Rinse the noodles well under cold water. Toss with 1 tablespoon of sesame oil to keep from sticking and place in regrigerator while preparing the rest of the dish.
  2. While the noodles are chilling, start to prepare the daikon and cucumber. Set aside and continue onto the vinaigrette.
  3. Whisk together the grated ginger, rice vinegar, mirin, lime juice, white miso paste and organic raw agave nectar. Once emulsified, slowly stream in the sesame oil until well blended.
  4. In a large mixing bowl combine the chilled noodles, daikon radish, cucumber and Miso Ginger Vinaigrette. Mix well.
  5. Garnish with green scallions and black sesame seeds.

Enjoy!