kelp noodle bowl

kelp noodle bowl

This recipe is delicious on its own or it can act as a base for a variety of toppings. For a heartier dish, serve with raw or lightly steamed vegetables, tofu, or grilled protein of choice.

  • 8 ounces buckwheat soba noodles, cooked according to package directions

  • 4-5 leaves dried sugar kelp

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon mirin

  • 1 teaspoon fish sauce (optional)

  1. Soak kelp in cold water for 15 minutes. Squeeze out any excess liquid. Lay leaves on top of one another, then roll into a log. Slice crosswise into 1/4-1/2-inch noodles. Place prepared kelp and soba noodles in a large bowl.

  2. In a small bowl, whisk together remaining ingredients. Pour mixture over noodles and toss to combine.

Serves 4 as a main, 6 as a side.

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