FRESH VEGAN Issue 4

Soba Salad with Asian-Style Dressing by Marlene
1 pack soba noodles
1 pack tempeh, cut into one inch cubes
1 tbsp. finely diced fresh ginger
1 tsp shoyu
1 tsp mirin
¼ cup spring water
½ cup carrot cut into matchsticks
1 cup bean sprouts
½ yellow bell pepper, cut into thin strips
2 spears asparagus, cut into 3 inch strips
¾ cup shredded purple cabbage
Toasted white sesame seeds, for garnish
Asian-Style Dressing
3 tbsp shoyu
3 tbsp mirin
2 tbsp brown-rice vinegar
1 cup spring water or vegetable stock
1 tsp sesame oil
Make dressing by warming the shoyu,
mirin, brown rice vinegar and water or
stock in a pot for a few minutes over medium
heat, do not boil the mixture. Set
aside to cool, then add the sesame oil
and whisk thoroughly to blend.
Boil the soba according to the packet
instructions, drain and rinse under cold
water. Fry the tempeh in an oiled pan
along with the ginger over medium heat
for 2 to 3 minutes on each side.
Remove from the heat, allow to cool for a
minute or so, then add the shoyu, mirin,
and water and cook on a low heat for 3 to
5 minutes, or until all the liquid has been
absorbed.
Bring a small pot of water to a boil and
pop a steamer basket on top. Steam the
carrots, bean sprouts, bell peppers, asparagus
and cabbage for 3 or 4 minutes.
You want them still to have a ‘bite’
Transfer the soba to serving dishes or
bowls. Arrange the ingredients on top of
the noodles and pour the dressing over.
Top with sesame seeds.
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