Preparation:

In a medium saucepan, combine the dipping sauce ingredients. Simmer, uncovered, for about 30 minutes. Remove from heat and Set aside to cool to room temperature.

Meanwhile, combine the daikon and the scallions and Set aside. If using wasabi powder, make a paste by thoroughly mixing a Tbsp of wasabi powder with 2 Tbsp of cold water. Cover the wasabi after grating or mixing.

Slice the red pepper half into thin strips. Peel and seed the cucumber half and cut into matchstick pieces. Cut the Chinese cabbage into 1/2-inch slices. Stem the snow peas. Blanch the Chinese cabbage in boiling water for 2 minutes and the snow peas for 1 minute. Set aside to cool.

Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble it into little pieces and Set aside.

Boil the somen in 8 cups of water in a large pot for 3 minutes or according to the directions on the package. Place the drained somen in a bowl of cold water and ice cubes and let sit until completely cooled. Add more ice if necessary. Drain the somen.

To serve, mound the cold somen in the middle of the platter. Arrange the vegetables around the somen, paying great attention to color. Sprinkle the crumbled nori on top of the noodles.

In individual serving cups, put 1/3 to 1/2 cup of dipping sauce, 1 Tbsp daikon, 1 Tbsp scallions, and 1/2 tsp of wasabi or to taste. Dip each bite of somen and vegetables into the dipping sauce.

Keep freshening each sauce cup with more dipping sauce and condiments, as needed.

Servings: 4 to 6
Source: knswain@umr.edu, Sundays at Moosewood Restaurant
Submitted by: Recipe Group Member
Date: Jul 10, 1998

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