Zaru soba with smoked salmon and daikon

Ingredients

For 1 serving

• Soba noodles75 g
• Smoked salmon70 g
• Daikon radish60 g
• Spring onions1
• Nori seaweed1
• Soy sauce2 tablespoons
• Vegetable broth60 ml
• Mirin1 tablespoon
• Ginger3 g
• Sesame seeds1 teaspoon

Contains: gluten, soy, fish, sesame, celery,

Method

1. In a small pan, heat the vegetable stock with the soy sauce and mirin over medium heat for 1 minute, until just below the boil; pour the sauce into a small bowl and let it cool.
2. Bring a pan of water to the boil and cook the soba for 4–5 minutes until tender; drain and rinse under ice-cold water, rubbing them with your hands so they turn smooth and firm.
3. Peel and grate the daikon and ginger; thinly slice the spring onion; snip the nori into thin strips with scissors.
4. Arrange the soba and smoked salmon on the plate with the daikon, sesame seeds and nori.
5. Add the ginger and spring onion to the cold sauce and dip the noodles in it with each mouthful.