Soba Salad With Shrimp, Shiso, And Nori

Please log in to add this to your favorites.


  • 1 pound large shell-on shrimp
  • 1 teaspoon kosher salt plus more
  • 8 ounces soba Japanese-style noodles
  • 1/4 cup mirin sweet Japanese rice wine
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 teaspoon finely grated peeled ginger
  • 1/2 cup torn fresh shiso or mint leaves
  • 3 toasted nori sheets crumbled (about 1/4 cup), divided


  1. Place shallot, shrimp, and 1 teaspoon salt in a medium saucepan; add cold water to cover. Bring to a boil, reduce heat, and simmer gently until shrimp are pink, about 5 minutes. Drain; discard shallot. Transfer shrimp to a plate; let cool. Peel and devein shrimp.
  2. Meanwhile, cook noodles in a large pot of boiling salted water until al dente; drain. Rinse under cold water; drain well. Whisk mirin, soy sauce, vinegar, and ginger in a large bowl. Add shrimp, noodles, shiso, and half of nori and toss to combine. Top with remaining nori.