Third time was not the charm for me on soba noodles. I could safely say that soba was not on my list of favorites, and even with this healthy recipe, it was still not a go-to ingredient. And to make it worse for tonight, this recipe, from Clean Eating's Dinner in 30, was not a hit. I had to make double the vinaigrette, the noodle mixture still came out bland, and the salmon needed more salt.
In all fairness, I did not use the daikon, or fresh ginger. I doubled the shaved carrots instead of the daikon, and minced ginger from a jar. Also, I omitted the sesame seeds all together. Wood-ear mushrooms, which was in the exotic mushroom family, was a bit too expensive, and baby bella mushrooms were on sale, so I used those instead as well. Even then, I still felt like the dish somehow was missing a punch, some sort of definitive taste profile to make this dish a great one. Either way, it was a healthy dish, yet bland. I would probably recommend doubling the vinaigrette. The recipe made 4 servings.
Click here for the recipe: Sushi-Style Soba + Seared Salmon