In a large bowl, thoroughly whisk the
Ume Plum Vinegar (3 Tbsp)
, juice and zest of the
Fresh Ginger (1 tsp)
Toasted Sesame Oil (1/4 cup)
Gently clean the
Mushrooms (3/4 cup)
with a damp towel and tear or chip into bite-sized pieces.
Transfer the mushrooms to the bowl with the vinaigrette and stir to coat.
Clean and trim the
Asparagus (1 2/3 cups)
by removing the tough lower ends. Use a vegetable peeler to shave the asparagus into ribbons.
Add the asparagus to the mushrooms and vinaigrette. Toss to combine and allow to marinate while the noodles cook.
Bring a large pot of water to a boil. Cook the
Soba Noodles (1 pckg)
for 7-8 minutes. Drain and rinse with cold water.
Toss the noodles with the vegetables. Store up to two days in the fridge. Garnish with
Black Sesame Seeds (to taste)
if using. Serve at room temperature or chilled.