soba noodles with cucumber & wakame. . .
Most of tonight’s supper is already made – I put it together after lunch so the flavors can meld together.
Heated up some boiling water to soak a handful of dried wakame seaweed. It volumes up quite a bit so not that much is needed for a generous serving. While the wakame is soaking, I boiled a half pot of water and added a packet of soba noodles (it comes 3 to a package, and cooked it for five minutes. In the meantime, I seeded and sliced thin strips of fresh cucumber – the regular kind.
When the soba noodles were cooked, I rinsed them in a sieve with cold water and fluffed them up with my fingers so they wouldn’t stick together. In a small bowl, I poured some Ohsawa soy sauce, rice vinegar, honey and sesame oil. I stirred it up and poured it over the wakame and cucumber mixture, mixing it together gently.
Then added the drained cooled soba noodles and added a tiny bit more soy sauce, mixing the entire dish with my hands. I’ll cover it with some plastic wrap and think about what else to cook for supper: maybe some eggplant and sweet potato tempura?