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Passport & Plate - Soba and kelp noodle salad with sea vegetables

Australia | Monday, February 10, 2014 | 2 photos

Ingredients
½ packet/125g 100% buckwheat soba noodles
½ packet raw kelp noodles, rinsed, drained and patted dry (no cooking required)
3 spring onions, finely sliced
½ cup red cabbage, shredded
¼ assorted sprouts
½ cup seaweed, soaked in warm water, drained
2 tablespoons white or black sesame seeds

Garnish
1 sheet toasted nori seaweed, crumbled to garnish
2 tablespoons pickled ginger to garnish

Dressing
¼ cup tamari
¼ cup mirin
1 tablespoon apple cider vinegar
½ teaspoon freshly grated ginger
Pinch of organic wasabi powder

 

How to prepare this recipe
• Cook noodles in plenty of rapidly boiling water for about 5 minutes or as directed on the pack
• Drain and refresh under cold running water
• Repeat withy kelp noodles
• Allow to cool. Drain and pat dry with paper towel
• Combine spring onion, red cabbage, sprouts with cooked noodles and sesame seeds. Toss well
• Blend dressing ingredients together, toss gently through salad and serve
• Sprinkle with crumbled nori and finely sliced pickled ginger

 

The story behind this recipe
This recipe is a culmination of my life in food.
It represents a culinary chronology starting with my early learning at school where Japanese language, culture and food where part of the curriculum.

Travels through Asia and the USA have played an important part in my culinary inspiration. Of greatest significance has been the age old Eastern schools of thought including the ceremonial cuisine of Japan, the cooking philosophy of the Chinese Yin and Yang, and the Ayur-Vedic wisdom of the Indian kitchen. I have embraced these principles and applied them in combination to my own passionate philosophy, cooking for optimal health and longevity.

As a young whippersnapper, I was introduced to the culture and cuisine of Japan. In the fourth grade at my primary school I began learning Japanese language in a charming schoolroom decorated with all things from the East. The highlight of this early language learning was a visit to a traditional Japanese restaurant in Collins Street, Melbourne. Rumours had been flying earlier that the menu would feature only raw fish, green tea and seaweed, so we were delighted that the Teppanyaki style of hot plate cooking was offered.
On leaving school I continued my studies in Japanese language at university and also ran a Japanese restaurant – dressed daily in a full silk kimono and cooked at the table in the traditional way. The love of Japanese cuisine followed me.
Years later I discovered the power of food as medicine, trained as a clinical nutritionist and launch my own cooking classes based around these foundations.

Today I merge my love of food with the healing properties of individual ingredients to create a signature style I call Surf Spa Food.

This living salad is one of the highlights of Surf Spa Food menu at Gowings Food Health Wealth.