Miso and Seaweed Noodle Salad

Miso and Seaweed Noodle Salad This refreshing and flavorful salad is a great way to use up leftover seaweed noodles. The miso paste adds a savory depth of flavor, while the rice vinegar and sesame oil brighten things up. The carrots and cucumber add a bit of crunch and freshness. This salad is perfect for a light lunch or dinner, or as a side dish for a larger meal.

I first came across this recipe in a Japanese cookbook. I was immediately intrigued by the combination of miso and seaweed, and I knew I had to try it. I've been making this salad ever since, and it's always a hit with my friends and family. The inspiration for this recipe came from my love of Japanese cuisine. I've always been fascinated by the way that Japanese chefs use simple ingredients to create complex and flavorful dishes. This salad is a perfect example of that. With just a few simple ingredients, you can create a dish that is both delicious and satisfying.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 8 oz dried wakame seaweed noodles
• 1/4 cup white miso paste
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1/4 cup chopped carrots
• 1/4 cup chopped cucumber

Instructions

1. Rinse the seaweed noodles under cold water and drain well.
2. In a large bowl, whisk together the miso paste, rice vinegar, sesame oil, soy sauce, and ginger.
3. Add the seaweed noodles, carrots, and cucumber to the bowl and toss to coat.
4. Let stand for at least 15 minutes before serving.
5. Serve chilled or at room temperature.

Why It Works

• The miso paste adds a savory depth of flavor to the salad.
• The rice vinegar and sesame oil brighten things up and add a bit of acidity.
• The carrots and cucumber add a bit of crunch and freshness.
• This salad is perfect for a light lunch or dinner, or as a side dish for a larger meal.