Chilled Summer Noodles

I love the idea of nagashi somen or flowing noodles. Although not nearly as exciting as plucking chilled noodles from a flowing stream, this recipe is the next best thing on a hot summer day,

Ingredients

2 (3-oz.) pkgs. instant ramen
2 tablespoons white miso (I often can't find white miso, so I've subbed red with sucess)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
2 tablespoons soy sauce
2 cups thinly sliced red or green cabbage (or mixed)
3 scallions, sliced (1/4 cup)
1/4 cup loosely packed mixed fresh herb leaves (such as basil, mint and cilantro), large leaves torn

Instructions

1. Cook ramen according to the package. Drain, and run under cold water to chill.

2. Whisk together miso, sesame oil and ginger in a large bowl. Add vinegar, honey and soy sauce, whisking to combine until smooth. Add ramen, cabbage, scallions and herbs and toss until miso sauce is evenly distributed on all the noodles.

Note:

• You can top the noodles with a protein, like grilled shrimp or fried tofu. I usually press a block of tofu, slice it into cubes, and season it with a teaspoon of onion powder and a teaspoon of salt. I dredge each square in cornstarch mixed with a little salt and then fry them in a skillet with a glug of oil until golden brown on all sides. Add salt to taste.