Cooling off with this Soba Salad

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1. In Japan, summer is the time for cold noodles, and traditionally noodles such as soba or udon are served with a dipping sauce and condiments. These days it’s becoming more common to eat cold noodles like a salad by tossing the sauce and condiments together with the noodles. In this one, I panfried some tofu to turn it into aburaage along with some fresh shiitake mushrooms. These got glazed with soy sauce before being tossed with chilled matcha-infused soba, edamame scallions, and a dressing made from soy sauce, sesame oil, maple syrup, and konbu cha (kelp tea). I used some celery sprouts to garnish it, but it’s also good with shiso, mitsuba, or cilantro. If you need a more specific recipe, I have [one here](https://youtu.be/xWSlkUwP_PU).