Veg Soba Noodles Recipe | Soba Noodles with Ginger Soy Dressing | Gluten-Free Noodles | Ruchi

Bring a large pot of water to a boil.

Add soba noodles and cook according to package instructions until tender, about 4-5 minutes.

Drain noodles and rinse under cold water to stop cooking.

In a small saucepan, combine soy sauce, mirin, and dashi stock; heat gently until warm.

Slice green onions, cucumber, radish, and carrot into thin strips.

Cut tofu into cubes and pat dry with a paper towel.

Toast sesame seeds in a dry skillet over medium heat until golden, about 2-3 minutes.

Arrange cold soba noodles on serving plates.

Top with sliced vegetables, tofu, and a sprinkle of sesame seeds.

Serve with wasabi and nori on the side.

Drizzle the warm dipping sauce over the noodles or serve it in small bowls for dipping.

Garnish with additional green onions and ginger if desired.

Enjoy immediately, mixing ingredients as you eat.

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