Chilled Soba with Tofu and Sugar Snap Peas

Name: Chilled Soba with Tofu and Sugar Snap Peas
Yield: Makes 6 servings
Ingredients: 1 large dried shiitake mushroom; 2 1/2 cups water; 8 (1-inch) pieces kombu (dried kelp); 1/2 cup soy sauce, preferably Japanese; 1/4 cup mirin (Japanese sweet rice wine); 3 tablespoons ponzu sauce (not containing dashi); 1 tablespoon sugar; 1 tablespoon Asian sesame oil; 1 pound sugar snap peas, thinly sliced; 10 ounces baby spinach (16 cups); 1 pound dried soba noodles; 1 (14- to 18-ounce) package silken tofu; 1 cup thinly sliced green onions; 2 tablespoons thin matchsticks of peeled fresh ginger

November 7, 2012

When the heat is on, there’s no better way to cool down than with a bowl of chilled noodles. To make this truly vegetarian and vegan friendly, seek out a ponzu sauce without dashi, an ingredient made with dried fish. Two brands worth considering are Marukan and Wan Ja Shan. For die-hard meat eaters, add some thin slices of cold beef.

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