This Seaweed Salad Soba Noodle Bowl is packed full of nutrients! Seaweed is a nutrient powerhouse full of vitamins and minerals. This salad tastes like the starter at your favorite sushi joint, but substantial enough for dinner.
I had a real problem. I sat forEVER this morning trying to figure out how to introduce you to this noodle bowl in a way that would make you jump from your chair, run to the kitchen, and immediately whip up a double batch of this stuff, because you already knew it was going to be ahhh-mazing.
I eventually gave up. So, here it is:
Despite the fact that the word “seaweed” in the title, YOU SHOULD MAKE THIS.
Seaweed may sound a little scary. It is, after all, a vegetable grown in the sea! If you can get past that fact. It is really quite delicious.
If you’ve had seaweed salad at a sushi restaurant, that is the idea here. Maybe you are a regular orderer of this stuff, recognized by your favorite sushi chef as soon as you walk in the door. He starts tossing together this salad as soon as you lock eyes. He knows you are a die hard fan.
Or quite possibly you have never even heard of this stuff before. It is scary uncharted territory. Little threads of green matter from the sea? Tossed together and served with chopsticks? You don’t even know how to pinch those slippery little slices of sea vegetables with chopsticks let alone know if you like it?
Ditch the chopsticks if you need to, grab a fork and dive on in. Your life has a big hole where this delicious seaweed salad should be.
Seaweed salad is surprisingly crunchy. Not potato chip crunchy, but crisp blanched vegetable crunchy. Despite it’s name, it does not taste like the sea. It is lightly salty and has a rather neutral flavor. It soaks up the flavorful vinaigrette which is sweet, acidic, and nutty thanks to some all star ingredients like vinegar, sesame oil, and liquid aminos (aka uber healthy soy sauce).
I love this salad so much that I wanted to enjoy it as the main show, not just a starter. Are you with me? Have I convinced you yet? This salad tastes just like what you would order at your favorite sushi joint, but is substantial enough for dinner.
Sourcing seaweed can be difficult depending on where you live and what stores are available. The super simple easy peasy solution? Order it on online. I live in a large city with plenty of Whole Foods stores within a short drive, and I still purchase mine online. The price is great and you don’t even have to leave your house. What even is this magic that is the 21st century?!?!
Another reason to fall in love with dinner seaweed salad? It comes together in 30 minutes flat. It is served cold, so there is no steamy summer dinner-time face sweat going on. And leftovers keep like a dream in the fridge for week long enjoyment.
That is the kind of summer recipe I am after. Fast, simple, and easily repurposed for tomorrow’s lunch. When you have lake days, bike rides, and dog walks on you summer to-do list, this is the recipe for you.
- 8 oz gluten-free soba noodles
- 2 sheet nori, cut into strips (kitchen shears work best)
- 1/ 4 cup dulse, torn into bite sized pieces
- 1/4 cup wakame
- 3 sheets kombu
- 2 tablespoons sesame seeds
- 3 scallions, sliced
- For the dressing:
- 1/2 cup rice vinegar
- 1/4 cup coconut sugar
- 2 tablespoons liquid aminos*
- 1 tablespoon sesame oil
- 2 teaspoons red pepper flakes
- 1 teaspoon fresh grated ginger
- Pinch salt
Add the kombu to a bowl and cover with cold water. Soak for 20 minutes. Add in the wakame and soak for 5 more minutes until the wakame doubles in size. Drain the seaweed and cut the kombu into thin strips. Add the kombu and wakame to a bowl.
While the seaweed is soaking, bring a large pot of water to a boil. Add in a big pinch of salt and the soba noodles. Stir to loosen the noodles, and cook until al dente. Drain and rinse with cold water. Add to the bowl with the seaweed and set aside.
Whisk together all the dressing ingredients. Pour over the noodles and toss to combine. Add in the nori, dulse, green onions, and sesame seeds. Toss to combine. Serve.
*For a soy-free recipe, substitute the liquid aminos for coconut aminos.