Seaweed Noodle Salad with Miso Tofu

Cooking Time
70 Minutes

Portions
4

Ingredients

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•   tbsp Country Range Soy Sauce
•   tsp Country Range Sesame Seeds
• g firm tofu
•   tbsp white miso
• g dried wakame
• g dried hijiki
•   tbsp mirin
•   tbsp sesame oil
•   tbsp rice wine vinegar
•   tbsp yuzu juice
• g carrot
• g edamame beans
•   tbsp chopped coriander
• g red chilli, finely sliced
• g rice noodles

• 1

  Step 1

  Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
• 2

  Step 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

  Step 3

  Finely slice the carrots and red chilli.
• 4

  Step 4

  Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
• 5

  Step 5

  Add the dressing and mix well.
• 6

  Step 6

  Fry off the diced tofu.
• 7

  Step 7

  Coat in the miso paste and chilli flakes and add to the salad
• 8

  Step 8

  Serve with rice noodles.
• 9

  Step 9

  Garnish with sesame seeds and coriander

Ingredients

• 2 tbsp Country Range Soy Sauce
• 2 tsp Country Range Sesame Seeds
• 100 g firm tofu
• 2 tbsp white miso
• 50 g dried wakame
• 50 g dried hijiki
• 2 tbsp mirin
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 2 tbsp yuzu juice
• 50 g carrot
• 50 g edamame beans
• 1 tbsp chopped coriander
• 1 g red chilli, finely sliced
• 100 g rice noodles