I modified it a little to make it less spicy and after letting it soak for 4 hours (the kelp noodles are pretty crispy if you don’t let them soak) warmed it up on the stove a bit before diving in. Yum!
1 tablespoon green onions, chopped
3 cup warm water
2 tablespoon tomatoes, chopped
¼ cup Nama Shoyu or Wheat Free Tamari
¼ cup white miso
2 tablespoon Cucumber, grated
½ teaspoon red pepper flakes
1 tablespoon carrot, grated
½ teaspoon ginger, grated
1 bag Kelp Noodles
Mix all ingredients except Kelp Noodles in a bowl with a lid.