Seaweed Noodle Salad with Miso Tofu
Cooking Time 70
Portions
4
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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.
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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.
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3
Step 3
Finely slice the carrots and red chilli.
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4
Step 4
Drain the seaweed and slice into bite sized pieces. Add the carrot, chilli and edamame beans.
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5
Step 5
Add the dressing and mix well.
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6
Step 6
Fry off the diced tofu.
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7
Step 7
Coat in the miso paste and chilli flakes and add to the salad
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8
Step 8
Serve with rice noodles.
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9
Step 9
Garnish with sesame seeds and coriander
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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