New This Month

Cold Soba Noodles with Basil Flowers

Tatsoi leaves, an Asian green, impart a subtle mustard flavor to this cold noodle salad, while the mirin, a Japanese rice wine, adds sweetness. Spinach can be substituted for tatsoi.

  • Servings: 4

Source: Martha Stewart Living, March 2002


  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon fresh ginger, grated
  • 9 ounces soba noodles
  • 1/2 cup Thai basil leaves and flowers, plus more for garnish
  • 1/2 cup tatsoi


  1. Combine soy sauce, mirin, sesame oil, lime juice, and ginger in a small bowl; whisk to combine. Set aside.

  2. Bring a large pot of water to a boil. Cook noodles until al dente, 8 to 10 minutes. Transfer to a colander; run under cold water to stop cooking. Drain well.

  3. In a large bowl, combine noodles, basil, tatsoi, and reserved dressing. Toss to combine. Garnish with basil flowers.


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