Chilled Soba with Tofu and Sugar Snap Peas

Ingredients

Preparation

1. Rating sauce:

   Step 1

   Simmer mushroom in water in a tiny saucepan, covered, quarter-hour. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Rigidity thru a beautiful-mesh sieve correct into glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if major) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and lift to a boil, stirring till sugar has dissolved. Remove from heat. Gallop in sesame oil, then cool in pan in ice bath.

2. Cook noodles and greens:

   Step 2

   Blanch sugar snaps in pot of unsalted boiling water till crisp-tender, about 2 minutes. Transfer with a slotted spoon to colander situation in ice bath to cease cooking. Elevate colander to empty. Transfer sugar snaps to a bowl. Within the meantime, return water to a boil. Blanch spinach till correct wilted, about 30 seconds, then cool and drain in same system. Squeeze out excess water. Add to sugar snaps.

   Step 3

   Return water to a boil.

   Step 4

   Add noodles and cook dinner in step with kit instructions, stirring on occasion, till tender. Drain in colander and rinse with frigid water. Frosty in ice bath till very frigid (add extra ice to water as major). Drain properly.

   Step 5

   Fastidiously drain tofu and pat dry. Minimize into 3/4-proceed cubes.

   Step 6

   Stir sauce, then pour 1 1/2 cups sauce correct into bowl. Add noodles, sugar snaps, spinach, and half of of scallions and toss. Aid in shallow bowls, topped with tofu, final scallions, and ginger. Drizzle with about a of ultimate sauce and attend the rest on the side.

Nutrition Per Serving

Cooks’ label: