Soba Noodle Salad with Miso Vinaigrette

8oz. soba noodles (or 100% buckwheat noodles for GF recipe)
2 carrots, cut into matchsticks
1 head radicchio, thinly sliced
2 green onions, chopped
1 ½ sheets toasted nori, cut into thin strips
2 Tbsp. toasted sesame seeds

1-2 Tbsp. white miso paste
1 Tbsp. toasted sesame oil
1 Tbsp. rice vinegar
1 tsp. pickled ginger
3 Tbsp. water

Cook soba noodles according to package directions. Rinse under cold water, drain well, and place in large bowl. Add all dressing ingredients into a blender and blend until smooth. Then add dressing mixture into noodles and toss. Combine carrots, radicchio, green onions, nori and sesame seeds, then toss with noodles. Serve cold.