For poaching liquid: 1 lemon, cut in half 1 bay leaf 1 teaspoon black peppercorns 1 teaspoon salt 1 carrot 1 onion, cut into quarters 2 sprigs parsley 2 sprigs thyme 8 cups water 12 large shrimp, peeled with tails left on and deveined
For salad: 1/2 lb soba noodles 1/4 cup rice wine vinegar 1 teaspoon sesame oil 2 Tablespoons gf miso 1-1/2 teaspoons sugar 1/2 cup canola oil Salt and pepper to taste 1 Tablespoon chopped ginger 1/2 cup chopped scallions 1 English cucumber, juilienned 1 red bell pepper, diced
Fill a medium bowl with ice water. In a medium pot, squeeze the lemon halves into the pot and then all the rinds. Add all other poaching ingredients except the shrimp. Bring to a boil, reduce heat and simmer for 20 minutes. Add shrimp and cook until they turn pink, about 3 minutes. Immediately transfer shrimp to ice water. When shrimp are cold, transfer to refrigerator. Refill the bowl with clean ice water. Bring a pot of salted water to a boil. Add noodles and cook until al dente, about 8 minutes. Drain and place in ice water. When noodles are cold drain again and set aside. In a separate bowl, combine vinegar seasme oil, miso and sugar, mixing to blend. Whisk in oil and season to taste with salt and pepper. Add ginger, scallions, cucumber, bell pepper, shrimp and noodles. Toss to coat and adjust seasonings. Serve immediately.
Soba noodles are made from buck wheat and are gluten-free.