Cold Vegetable and Noodle Salad with Ponzu Dressing

Ingredients

• For the ponzu:
• 1/2 cup soy sauce or tamari (I used a reduced sodium version)
• 1/4 cup bonito
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 2 tablespoons mirin (sweet sake)
• 2 tablespoons rice vinegar
• one 2-inch piece kombu
• 1 teaspoon red pepper flakes
• For the noodle salad:
• 8 ounces udon noodles
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon yellow miso
• 12 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
• 4 ears corn
• 1 cup cooked edamame
• 1 small head Savoy cabbage, cut into small ribbons, rinsed, and dried
• 1 cucumber, roughly chopped
• 3 scallions, green parts only, chopped
• 2 tablespoons toasted sesame seeds, or more to taste
• Lime wedges, for serving
• Basil and mint, torn, for serving

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