Yuzu summer bowl from Whitewater Cooks Together Again (page 56) by Shelley Adams

  • green onions
  • soy sauce
  • avocados
  • cilantro
  • mint
  • sesame oil
  • rice wine vinegar
  • soba noodles
  • yuzu kosho
  • cooked prawns
  • Persian cucumbers
  • toasted sesame seeds
  • spicy greens
  • lime juice
  • EYB Comments

    Can substitute lime juice for yuzu kosho, mini cucumbers for Persian cucumbers, spinach or watercress for spicy greens, and shrimp meat for cooked prawns.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lime juice for yuzu kosho, mini cucumbers for Persian cucumbers, spinach or watercress for spicy greens, and shrimp meat for cooked prawns.

  • hbakke on June 02, 2022

    Very easy, light and fresh tasting noodle bowl that would be nice on a hot summer day. This was the first time I've used yuzu kosho and it had a strong flavor that I think went well with the green tea soba noodles I used. I would make this again and maybe add the shrimp to the noodle sauce to add some flavor to the otherwise plain shrimp.

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