INGREDIENTS
1/2
Cabbage, small purple
2
Carrots, large
1/4 cup
Cilantro, leaves
1 cup
Edamame, frozen
1
Garlic clove
1 tsp
Ginger, fresh
8
Radishes, large
4
Scallions
1 tbsp
Miso paste, white or yellow
1 tbsp
Soy sauce
8 oz
Buckwheat noodles
1
Pepper, yellow
2 tbsp
Rice wine vinegar
2 1/3 tbsp
Sesame oil, toasted