Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Serves 2
4 oz somen noodles1 cup shredded green cabbage½ cup julienned carrot¼ cup shredded daikon or radish¼ cup bean sprouts1 scallion or Japanese green onion (negi), thinly sliced¼ block firm tofu (pressed and cubed, or whole for grilling)1 tablespoon sesame oil1 tablespoon citrus juice (lemon or yuzu)2 tablespoons Azabu Umami Everything – Original Umami SauceOptional: sesame seeds, chopped cilantro, chili threads (for garnish)
Cook noodles: Boil somen noodles according to package. Rinse with cold water, drain well, and set aside to chill.Make slaw: In a large bowl, mix cabbage, carrot, daikon, bean sprouts, and scallion.Make dressing: In a small bowl, whisk together sesame oil, citrus juice, and Azabu Umami Everything – Original Umami Sauce.Combine: Toss the chilled noodles and slaw with the dressing. Set aside.Prepare tofu:
• Soft tofu option: Cut firm tofu into cubes. Boil in salted water for 3–5 minutes. Drain and chill.
• Grilled/Air-fried option: Grill tofu steak or air-fry cubes until lightly crisp. Brush or coat with Spicy Umami Sauce.Serve: Plate noodle slaw and top with tofu. Garnish with sesame seeds, chili threads, or cilantro if desired.Wrap option: Use the slaw and tofu inside lettuce cups, rice paper, or tortillas for a refreshing hand-held version.
