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Soba Noodle & Vegetable Salad with Shoyu Ginger Dressing
Serves 5 |
Prep Time 25 minutes |
Cook Time 10 minutes
Ingredients
8 ounces any Eden Organic Soba, 1 package
1 cup broccoli florets, blanched 2 minutes
1 cup cauliflower florets, blanched 2 minutes
1/4 cup carrots, julienned, blanched 1 minute
1/4 cup red radishes, sliced into thin rounds
1/4 cup snow peas, blanched 1 minute
1/4 cup red onion, sliced into thin halfmoons, blanched 1 minut
8 ounces organic extra firm tofu, cubed, marinated 30 min. in 1/4 c. shoyu, 1/4 c. water and a dap of grated ginger root
Shoyu Ginger Dressing
1 Tbsp Eden Shoyu Soy Sauce
1/3 tsp fresh ginger root, finely grated
1/2 cup water
1 Tbsp fresh parsley, minced
2 Tbsp scallions, minced
1 clove garlic, finely minced
1 Tbsp Eden Extra Virgin Olive Oil
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Directions
Cook soba as package directs. When done, rinse under cold water and drain. Place in a mixing bowl with the blanched vegetables and tofu. Prepare the dressing by mixing all ingredients together in a glass jar and shaking vigorously. Pour over the soba and vegetables several minutes before serving. Toss frequently to evenly mix.
Nutritional Info
Per serving:
262 Calories,
7g Fat (23% calories from fat),
14g Protein,
36g Carbohydrate,
4g Fiber,
0mg Cholesterol,
294mg Sodium
Related Recipes
Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Salad, Vegan
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