Matcha Soba Salad - alive magazine

Ingredients

• 1 tsp (5 mL) matcha green tea powder
• 1 1/2 tsp (7 mL) finely grated ginger
• 1 Tbsp (15 mL) unseasoned rice vinegar
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) water
• 1 Tbsp (15 mL) white miso paste
• 2 Tbsp (30 mL) low-sodium soy sauce or tamari
• 1 tsp (5 mL) toasted sesame oil
• 8 oz (225 g) cha soba noodles or regular soba noodles
• 6 large asparagus spears
• 4 medium-sized radishes, trimmed and sliced into paper-thin rounds
• 1/2 English cucumber, cut in half and sliced into thin half-moons
• 2 green onions, trimmed and thinly sliced
• 1 cup (250 mL) frozen peas or edamame, thawed
• 2 Tbsp (30 mL) black sesame seeds
• 1 cup (250 mL) mixed microgreens
• 2 Tbsp (30 mL) edible flower petals, for garnish (optional)