Cold Soba Coriander Bowl
12 ounces dried soba noodles
3/4 cup slivered breakfast radishes, reserve tops
3/4 teaspoon fine grain sea salt, or to taste
1 medium shallot, thinly sliced
1/4 cup brown rice wine vinegar
1/8 teaspoon fine grain sea salt
1 small clove garlic
1/2 teaspoon fine grain sea salt
1 tablespoon toasted sesame seeds
1 1/2 teaspoons fresh (or dried) coriander seeds
1/2 cup extra-virgin olive oil
1/2 teaspoon sweet paprika
1/8 teaspoon smoked paprika
Bring a large pot of water to a boil. Salt the water generously, and cook the soba noodles per package instructions. Drain and rinse under cold water until cool.
In the meantime, place the radishes in a small bowl and toss with 1/8 teaspoon of salt, and set aside. Place the shallots in a separate small bowl with the vinegar and 1/8 teaspoon salt. Set aside as well.
Place the garlic in a mortar and pestle, sprinkle with 1/2 teaspoon of the sea salt, and mash into a paste. Add the sesame and fresh coriander seeds, and pound together. If using dried coriander seeds, toast in a dry skillet until fragrant before using. Work in the olive oil gradually, then the paprikas, and blend until uniform.
To serve, place the soba noodles in large bowl, and arrange the radishes across the top. Trim the stems from the radish tops you reserves, and chiffonade into thin ribbons (~1/2 cup). Add them as well. Add the shallot-vinegar mixture and toss well. Drizzle with the sesame-paprika paste, and garnish with sesame seeds. Taste and season with more salt if needed. Optional, serve topped with soft-poached eggs.