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Seaweed Noodle Salad with Miso Tofu


  1. Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
  2. To make the dressing mix together 1 tbsp of miso, yuzu juice, sesame oil, sesame seeds, soy sauce, mirin and rice vinegar in a bowl.
  3. Finely slice the carrots and red chilli.
  4. Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
  5. Add the dressing and mix well.
  6. Fry off the diced tofu.
  7. Coat in the miso paste and chilli flakes and add to the salad
  8. Serve with rice noodles.
  9. Garnish with sesame seeds and coriander