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Method
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Re-hydrate the wakame and hijiki seaweed in a bowl of cold water for 30 minutes.
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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.
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Finely slice the carrots and red chilli.
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Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
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Add the dressing and mix well.
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Fry off the diced tofu.
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Coat in the miso paste and chilli flakes and add to the salad
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Serve with rice noodles.
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Garnish with sesame seeds and coriander