Sheets of nori, a dried seaweed that adds a subtle briny umami flavor and crisp texture to this salad, can be found in packets at Japanese markets or in the Japanese section of the supermarket. Plain pretoasted seaweed snacks can be substituted for the toasted nori, and yellow, red, or brown miso can be substituted for the white miso, if desired. Our favorite soba noodles are Shirakiku Zaru Soba Japanese Style Buckwheat Noodles. This dish isn't meant to be overtly spicy, but if you prefer more heat, use the full ½ teaspoon of red pepper flakes. These chilled noodles pair nicely with salmon, shrimp, tofu, or chicken for lunch or a light dinner.

Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well and transfer to large bowl.

Grip nori sheet, if using, with tongs and hold about 2 inches above low flame on gas burner. Toast nori, flipping every 3 to 5 seconds, until nori is aromatic and shrinks slightly, about 20 seconds. If you do not have a gas stove, toast nori on rimmed baking sheet in 275-degree oven until it is aromatic and shrinks slightly, 20 to 25 minutes, flipping nori halfway through toasting. Using scissors, cut nori into four 2-inch strips. Stack strips and cut crosswise into thin strips.

Combine miso, mirin, oil, 1 tablespoon water, sesame seeds, ginger, and pepper flakes in small bowl and whisk until smooth. Add dressing to noodles and toss to combine. Add cucumber, snow peas, radishes, scallions, and nori, if using, and toss well to evenly distribute. Season with salt to taste, and serve.

Secrets to Stellar Soba Noodle Salad

Vegetable Prep School