Soba noodle salad with ginger and mizuna

Greetings from the Bluebonnet sickbed. Not exactly a primo summer vacation destination. However, to make up for the lack of surf and tropical drinks, we have plenty of iced water and Nyquil. After battling this wicked stubborn cold for weeks, here I sit, unable to launch into summer vacation festivities with the kids. Total and absolute bummer.

Guest chef Will took pity on me and whipped up a fresh, cool, gingery dish that soothes my sinuses. This soba dish incorporates those dark green leafy vegetables (mizuna, in this case) that's supposed to be an amazing source of vitamins, folate, carotenoids, and other goodies that keep us healthy. I'm in dire need of healthy these days. I think I'm personally responsible for deforesting half of the continental USA with my kleenex usage. By the way, if you don't have any mizuna, you can substitute watercress.

Soba noodle salad with ginger and mizuna

1 large bunch mizuna, washed, stemmed, and chopped
1 large carrot or 2 small carrots, sliced diagonally into thin slices
1/2 hothouse cucumber, cored and sliced into matchsticks
6 ounces dried soba noodles
2 teaspoons fresh ginger, peeled and diced fine
1 garlic clove, minced
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
1 tablespoon sesame seeds

Cook soba noodles per directions in boiling water. Drain and rinse with cool water until they are no longer hot.

In a large bowl, combine mizuna, carrot slices, soba noodles, and cucumber.

In a small bowl, whisk together ginger, garlic, sesame oil, soy sauce, vinegar,
and sugar. Pour over salad and toss. Sprinkle with sesame seeds and serve.