Autumn Vegetable Soba Noodle Salad

Instructions

1. 1
   Bring a large pot of water to boil and cook soba noodles according to package directions, about 4-5 minutes. Drain and rinse under cold water until completely cooled.
2. 2
   While noodles cook, prepare the dipping sauce by combining dashi broth, soy sauce, and mirin in a small bowl. Set aside.
3. 3
   Roast kabocha squash cubes at 200°C (400°F) for 15 minutes until tender and lightly caramelized.
4. 4
   Sauté sliced shiitake mushrooms in a dry pan over medium-high heat until golden, about 5 minutes.
5. 5
   Divide cooled soba noodles between two bowls or plates.
6. 6
   Arrange roasted kabocha, sautéed mushrooms, julienned daikon, and green onions on top of the noodles.
7. 7
   Garnish with nori seaweed strips and a small dollop of wasabi.
8. 8
   Serve the dipping sauce on the side in small cups for dipping each bite.