Summer Soba Noodle Salad

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A refreshing version of a pasta salad with Japanese flavors. Ideal for travel since there is no dairy in the recipe. Can be served with a bed of frisée (as pictured) and Furikake (a Japanese condiment, as pictured).

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Tofu:

- 1/2 package Firm Tofu
- 1/2 teaspoon White Miso Paste
- 1/2 tablespoon Tahini (Peanut Butter could also be used)
- 1/4 teaspoon Sesame Oil (use 1/2 tsp if peanut butter is used)
- 1 tablespoon Mirin

1. Cut tofu into small cubes and place in small bowl.
2. Combine Miso Paste, Tahini, Sesame Oil and Mirin in small bowl and stir until smooth.
3. Pour marinade onto tofu and fold gently.
4. Cover and keep in refrigerator until service.

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Orange Miso Dressing
Yield: Approximately 1 cup

- 4 tablespoons White Miso Paste
- 3/4 - 1 cup Orange Juice
- 1/2 teaspoon Mirin

1. Combine Miso Paste and Mirin and slowly add Orange Juice until desired taste in achieved. Keep chilled until service.

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Vegetables:

- 1 Granny Smith Apple (cucumber can be used)
- 1 Tomato
- 1 Orange

1. Cut the apple to a fine julienne (very small ribbons).
2. Cut the tomato into a small dice.
3. Combine apple and tomato with orange juice. Cover and keep chill until service.

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Soba Noodles:

Soba Noodles can be purchased at most major grocerie store or specialty asian stores.

1. Cook soba noodles in boiling water until done. (Check package for cooking recommendations)
2. Strain and place into bowl of ice water to prevent noodles from sticking.
3. Strain the noodles again and dry on paper towels. Cover and store with fresh towels in refrigerator until service.