kelp noodle bowl
photo by Morgan Ione Yeager
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)
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.
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.