homemade summer: chilled soba w/ pickled watermelon & tomato miso vinaigrette

a fun savory salad for the summer

ingredients:

8 cups water

1 star anise

1/8 teaspoon coriander seed

1-inch peice cinnamon stick

2 lime leaves (or zest of 1/2 lime)

3 thai chili peppers (or serrano or jalapeno peppers)

1 tablespoon salt

1/2 cup sugar

3/4 cup plus 2 tablespoons rice wine vinegar

1/2 cup plus 2 tablespoons mirin

1 watermelon wedge, about 2 1/2 pounds

1 large heirloom tomato, cored

1 teaspoon white miso

1/2 plus 1/4 cup toasted sesame oil

1/4 cup neutral oil, such as canola

1 cup soy sauce

1 tablespoon sambal chili sauce (or sriracha)

1 block firm tofu

1 pack dry soba noodles

1 pint sunflower sprouts (or watercress or baby arugula)

2 scallions, julienned

1/2 cup unsalted sunflower seeds, toasted

1/4 cup crispy fried shallots

make watermelon pickle: in a large pot, set water, star anise, coriander, cinnamon, lime leaves (or zest), chili peppers, salt, sugar, 3/4 cup vinegar and 1/2 cup mirin to boil. while pickling solution heats, cut watermelon. remove green outer skin of watermelon rind and red flesh from watermelon wedge. cut white rind into 1-inch pieces. when pickling solution is boiling, add chopped rind. boil until rind softens slightly and begins to appear translucent, 10-15 minutes more. remove rind to a container. add pickling brine until just covered and refrigerate until ready to use.

make tomato-sesame vinaigrette: combine tomato, remaining vinegar, remaining mirin, miso, 1/4 cup sesame oil and 1/4 cup neutrl oil. blend until smooth. refrigerate.

make the tofu: combine soy suace, remaining sesame oil and sambal. cut tofu into 1-inch cubes and coat with soy dressing. refrigerate for 1 hour.

cook the soba: rinse with cold water, drain.

toss soba with watercress, scallions, 1/2 cup drained watermelon pickle and 1/2 cup tomato-sesame vinaigrette.

remove tofu from marinade and blot dry with paper towels. toss tofu with sunflower seeds. add to soba. sprinkle with crispy shallots and serve.

(recipe printed from the WSJ)