Soba Noodle Salad with Ume Shiso Furikake

3 Comments

Soba Noodle Salad with Ume Shiso Furikake

In Japan, a simple bowl of white rice is considered something to enjoy on its own, and often people season it with one of a variety of crispy, salty umami-rich seasonings called furikake.

There are hundreds of varieties of furikake, but the basic ingredients usually include dried seafood, sesame seeds and seaweed. 

Our Ume-Shiso Furikake blend is a delicious, vegan variation on this tasty tradition. It features a few classic staples of the Japanese pantry: shiso leaf, umeboshi and miso.

Shiso leaf is a tart, peppery, slightly minty herb. You'll find the green shiso leaf on your sashimi platter. We use the red shiso leaf in our blend.

To make umeboshi, the fresh ume (a very specific type of plum) are covered in salt and red shiso and pickled, then sun-dried. The result is a sweet, sour and salty condiment.

We also add dried red miso. Miso is, of course, one of the most essential Japanese ingredients. It's a fermented paste of soybeans, a type of culture called koji and salt. 

These fermented ingredients add umami to the nutty flavors of sesame seeds and the taste of the ocean from seaweed.

Ume-Shiso Furikake is delicious on the traditional bowl of rice, but it's also a versatile seasoning that you'll find yourself sprinkling on avocado, eggs, popcorn, or noodles.

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

Perfect for a summer BBQ or a simple dinner, it pairs Ume-Shiso Furikake with a classic ginger-soy dressing. It's also delicious with a little shredded poached chicken if you're so inclined.

Soba Noodle Salad with Ume-Shiso Furikake

Serves 6

Dressing:

3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon grated ginger
1 1/2 tablespoons sesame oil
1 tablespoon chili paste (optional)

Salad:

12 oz buckwheat soba noodles
1 cup frozen, shelled edamame
1 medium carrot, grated
½ cup minced green onion
1 small Persian cucumber, grated
¼ cup cilantro leaves
2 tbsp Ume-Shiso Furikake

Directions:

Bring a large pot of salted water to boil. Cook soba noodles according to package directions. About 4 minutes from the end of cooking time, add the frozen edamame. Drain and rinse under cold water.

Whisk dressing ingredients together.

Combine the noodles, edamame, carrot, green onion, cucumber, cilantro, furikake and dressing and toss to combine. Add salt or more furikake to taste. Garnish with more chili paste if desired.




3 Responses

Estelle
Estelle

February 15, 2022

Thanks so much!

Hannah @ Oaktown Spice Shop
Hannah @ Oaktown Spice Shop

February 08, 2022

Hi Estelle, we like the Hakubaku brand!

Estelle
Estelle

February 08, 2022

Can you recommend a good tasting soba noodle? Which did you use in this recipe. There are so many on the market it is hard to find one that is excellent. Thank you.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Mulled Wine
Mulled Wine

Nothing says holiday cheer like mulled wine! This recipe for mulled wine is made simple with Oaktown's Mulling Spices, the perfect blend of spices for wine, apple juice, or cider. I

Continue Reading

Golden Milk Truffles
Golden Milk Truffles

These delightful homemade truffles are the perfect gift for a dessert-obsessed friend or loved one.

Continue Reading

Apple Pie Fritters
Apple Pie Fritters

Think donuts are too complicated to DIY? Think again! Unlike yeast donuts, fritters use baking powder instead of yeast, meaning you get hot and fresh donuts on the table in 30 minutes or less!

Continue Reading