Japanese Edamame Soba Noodle Salad

Bring a large pot of water to a boil. Cook soba noodles according to package directions, usually 4-5 minutes. Drain, rinse under cold water until completely chilled, and drain again thoroughly.

In a small bowl, whisk miso paste with rice vinegar, grated ginger, sesame oil, and 2 tbsp warm water until smooth and pourable.

In a large bowl, combine chilled soba noodles, edamame, sliced cucumber, and julienned carrots. Pour the miso-ginger dressing over and toss to coat everything evenly.

Divide the salad among plates. Top with nori strips and a sprinkle of sesame seeds. Serve immediately while the noodles are still cold and springy.