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Soba Spinach Leek Salad

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Serves 4 | Prep Time 20 | Cook Time 20

Why I Love This Recipe

Japanese buckwheat noodles with steamed leeks and baby spinach dressed with a hint of wasabi.

Ingredients You'll Need

6 ounces dry soba (Japanese buckwheat noodles)
1 leek
1 cup baby spinach
½ cup sprouts
4 tablespoons Wafu® Wasabi Edamame Japanese Dressing
1 teaspoon soya sauce
White sesame seeds, for garnish


In a large pot, bring salted water to a boil over medium high heat.

Add noodles and cook according to package instructions. Soba should be tender but firm.

Drain soba in a colander and rinse under cold water.

Slice leek into 1-inch thick rounds and place in a steamer basket.

Fill a large pot with 1 inch of water. Bring water to a light boil. Place the steamer into the pot and cover. Steam for approximately 8 minutes or until tender. Remove leeks from steamer and set aside.

In a large bowl, combine soba, leek, baby spinach and sprouts. (The baby spinach will wilt slightly due to the warmth of the leeks.)

In a small bowl, prepare the sauce by mixing the WAFU® Wasabi Edamame Japanese Dressing and the soya sauce.

Place the salad on individual plates, sprinkle with sesame seeds and serve with the sauce.

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