½ packet soba noodles
200g soft tofu (not silken tofu)
100g fresh shiitake mushrooms, sliced
3 spring onions, sliced
½ cup coriander leaves, roughly chopped
3 tbsp sesame seeds, toasted
3 tbsp deep-fried shallots
black pepper, freshly ground
¼ cup shitake mushrooms, sliced
3 tbsp olive oil
3 drops sesame oil
3 tbsp rice wine vinegar
3 tbsp mirin
3 tbsp low-sodium soy sauce
To make the dressing, whisk all the ingredients together and set aside until ready to use.
Cook the noodles in plenty of salted boiling water until tender. Tip into a colander and rinse under cold water. Leave in the colander to drain and cool, tossing from time to time. Tip into a large mixing bowl. Add half of the dressing and toss so that the noodles are evenly coated, then divide between 4 shallow bowls.
Combine the remaining salad ingredients in a large mixing bowl. Add the rest of the dressing and toss together gently. Taste and adjust the seasoning to your liking, then spoon onto the noodles and serve.