Soba Salad With Shrimp, Shiso, And Nori
This dish is a delightful fusion of flavors that come together beautifully. The tender shrimp, savory noodles, and aromatic herbs create a harmonious blend that is both comforting and satisfying. The subtle sweetness of mirin, the umami richness of soy sauce, and the bright pop of rice vinegar all work in perfect balance to elevate the dish. Take a bite and let the flavors whisk you away on a culinary adventure.
— Constant Cookbook
Ingredients
- 1 small shallot, quartered
- 1 large shell-on shrimp
- 1 kosher salt plus more
- 8 soba (Japanese-style noodles)
- 1/4 mirin (sweet Japanese rice wine)
- 1/4 reduced-sodium soy sauce
- 3 unseasoned rice vinegar
- 1 finely grated peeled ginger
- 1/2 torn fresh shiso or mint leaves
- 3 toasted nori sheets, crumbled (about 1/4 cup), divided
Instructions
- Place shallot, shrimp, and 1 teaspoon salt in a medium saucepan; add cold water to cover. Bring to a boil, reduce heat, and simmer gently until shrimp are pink, about 5 minutes. Drain; discard shallot. Transfer shrimp to a plate; let cool. Peel and devein shrimp.
- Meanwhile, cook noodles in a large pot of boiling salted water until al dente; drain. Rinse under cold water; drain well. Whisk mirin, soy sauce, vinegar, and ginger in a large bowl. Add shrimp, noodles, shiso, and half of nori and toss to combine. Top with remaining nori.
Yield
4 servings
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