On a recent hot night, the cold tofu noodle salad advertised in the window of Musashino in Huntington seemed just the thing.
It was. It's the invention of chef-owner Charlie Joo and features mixed greens topped with tofu noodles, sliced cucumber, seaweed and tobiko (fish roe) on top. Three sauces are proffered as dressings: peanut (my favorite), ponzu or miso. Cost: $10.95.
According to manager Christina Joo, the noodles contribute only 20 calories to the salad, which serves two.
“In the winter, we have tofu noodle soup,” Joo said, adding that since most people don’t want hot soup in August, her husband came up with that refreshing noodle salad.
I could go for one right about now.