SOY PICKLED SHITAKE MUSHROOMS AND SALMON SOBA NOODLES
Traditional soba, made from 100% buckwheat flour, is a delicious gluten-free noodle. Pickled shitake mushrooms can be served with rice or other dishes as a delicious salty side, but really work well in this cold noodle salad.
Ingredients
For the pickled shitake:
¼ cup tamari
2 tablespoons mirin
2 tablespoons rice vinegar
6 fresh shitake mushrooms,
brushed free of any dirt, sliced
For the noodles:
1 packet Nissin Takizawa Sarashina soba noodles
1 jar Living Goodness Sum Yum kimchi
1 packet spinach, washed well, blanched and drained
2 spring onions, trimmed and finely sliced
1 packet Farro salmon sashimi
Method
For the pickled shitake: In a pot bring the tamari, mirin and rice vinegar to a boil
Add the mushrooms and cook for 1-2 mins
Remove from the heat and allow to cool
Once cool enough, transfer to a container, ensuring the mushrooms are submerged in the liquid
The mushrooms will keep in the fridge for up to 2 weeks, intensifying in flavour as they age
For the noodles: Bring a large pot of water to the boil and cook the noodles for 3 mins
Remove and rinse well in cold water. Drain well
Squeeze the spinach firmly into two rolls and cut in halves diagonally
Divide the noodles between 2 bowls
To serve: Drain the pickled shitake and divide between bowls along with the kimchi, spinach roll, spring onions and salmon sashimi