Cold Soba Noodles with Kale, Avocado, and Miso-Sesame Dressing

Ingredients

• 3 bundles soba noodles
• 1/2 cup dried wakame
• 1/2 cup white miso paste
• 1/4 cup sesame oil
• 1/2 cup rice wine vinegar
• 1/2 tablespoon freshly grated ginger
• 2 tablespoons peanut oil
• 1/4 cup water
• 1 bunch kale, leaves removed from stems and finely chopped
• 1 cup bean sprouts
• 2 ripe hass avocados, diced
• 1/2 cup picked fresh cilantro leaves
• 1 sheet nori, cut into strips
• 2 tablespoons sesame seeds

Directions

1. Drop the soba and wakame into boiling water and cook them as the package directs, about 4 minutes. Run plenty of cold water over them, moving the noodles around well as you rinse, then drain.
2. As the soba cooks, make the dressing in a large bowl: start with the water, then add the peanut oil, ginger, vinegar, sesame oil, and miso paste. Whisk until the mixture looks smooth and even, then set it aside.
3. Coat the kale with 2 tablespoons dressing, then portion it into 4 serving bowls. Stir another 2 tablespoons dressing through the noodles, and pile them over the kale. Finish the bowls with bean sprouts and avocado, then scatter over the cilantro, nori, and sesame seeds. Spoon on more dressing, and bring any extra dressing to the table. If some dressing is left over, keep it in a covered container in the refrigerator for up to 1 week.