Sesame Yuzu Ramen Salad
- 2 cakes King Soba Buckwheat Ramen (or other whole grain ramen)
- 1 cup cooked Shiloh Farms Organic Black Soybeans (or edamame)
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cup daikon radish, cut into matchsticks (could sub any other radish you have, sliced thin)
- 1 Persian cucumber or about ¼ of an English or standard cucumber (seeds removed), cut into matchsticks
- Sesame Yuzu Dressing (recipe below)
- Japaice Organic Yuzu powder, to taste (or fresh yuzu or lemon zest, optional)
- Cook ramen according to package instructions.
- Drain the noodes, then rinse under cold water and drain well.
- Divide the noodles between 2 bowl and top each with half of each of the remaining ingredients, drizzling the dressing on top and sprinkling with yuzu powder to finish.
- 1 cup cooked white beans, rinsed and drained
- ½ cup rice vinegar
- ¼ cup unsweetened soy milk (or other plant-based milk)
- ¼ cup lightly toasted sesame seeds or tahini
- 2 Tbsp date paste
- 1 Tbsp white/light miso
- ½ tsp Japaice Organic Yuzu powder (or 1½ tsp fresh yuzu or lemon zest)
- ¼ tsp onion powder
- ⅛ tsp garlic powder
- ⅛ tsp ground ginger
- Add all ingredients into a blender and blend until combined (if using toasted sesame seeds, there will bits of sesame which is perfect).
- Best after refrigerated for an hour or so to allow flavors to come together, but can be used immediately as well.
- Enjoy on a beautiful green salad or used to dress a noodle salad.
Note: Want to spice it up? Sub in Spiva Cooking Togarashi for the yuzu powder. Just use about ½ Tbsp togarashi in place of the yuzu, onion, garlic, and ginger powder in the dressing.