Miso dressed buckwheat noodle and broccoli salad

The more I eat and cook Asian inspired food, the more I fall in love with it. Luckily Adelaide is one of those places that really has a lot to offer when it comes to Asian cuisine. However, sometimes I just don't feel like going out to get my Asian fix. That's where this salad comes in; it's a perfect mid week dinner when you're feeling like a hit of Japanese, but can't be bothered venturing out in the cold to your local sushi bar. It's quick to pull together, fresh and full of strong Asian flavours like miso and ginger.

For the noodles
175grams 100% organic buckwheat or organic soba noodles
1 small head of broccoli, cut into florets
6 kale leaves, roughly chopped
1 spring onion, clived
1 bunch fresh coriander, roughly chopped

For the miso dressing
1 tablespoon flax seed oil
1 tablespoon organic miso paste
2 tablespoon mirrin
1 tablespoon rice wine vinegar
1 teaspoon crushed ginger
1 teaspoon crushed garlic

Prepare the noodles according to the packet directions. Steam the broccoli for two minutes, until bright green but still crunchy. Line a strainer with the chopped kale and drain the noodles over the top. The heat from the cooking water will wilt the kale. Refresh the noodles by running them under cold water.

To make the dressing, whisk all the ingredients together in a jug until the miso paste dissolves and the dressing thickens.

Combine all noodle ingredients in a bowl, drizzle over the dressing and mix together. Serve at room temperature.