Cold Soba Noodles With Kale, Avocado, and Miso-Sesame Dressing Recipe

Cook the noodles and wakame in boiling water according to the package directions, about 4 minutes, then rinse thoroughly under cold water, mixing the noodles well. Drain. While the noodles are cooking, combine miso paste, sesame oil, vinegar, ginger, peanut oil, and water in a large bowl. Whisk until homogenous. Set aside. Toss kale with 2 tablespoons dressing and divide between four serving bowls. Toss noodles with another 2 tablespoons dressing and add on top of noodles. Top bowls with bean sprouts, avocado, cilantro, nori and sesame seeds. Drizzle with more dressing, and serve with additional dressing on the side. Unused dressing can be stored in a sealed container in the refrigerator for up to 1 week.