Soba Noodles with Miso Roasted Tomatoes. Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for soba noodles; try adding shrimp for an even more substantial dish. Place the cherry tomatoes on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat.
I have a pile of ideas but this one really spoke to me. Cooking the soba noodles in salted water (contrary to the package directions) helps to give it a flavor boost, too. I'm pretty thrilled with this miso soba soup, but I can imagine all kinds of variations and additions, too: roasted sweet potato, kabocha squash, or cauliflower in the fall; fava beans. You can have Soba Noodles with Miso Roasted Tomatoes using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Soba Noodles with Miso Roasted Tomatoes
- Prepare 1/3 cup of canola oil.
- It’s 3 tablespoons of rice vinegar.
- Prepare 1 tablespoon of minced peeled fresh ginger.
- You need 2 tablespoons of yellow or white miso.
- It’s 1 tablespoon of toasted sesame oil.
- It’s 1 tablespoon of honey.
- It’s 2 tablespoons of fresh lime juice.
- It’s of Kosher salt.
- Prepare 2 pints of cherry tomatoes.
- You need 8 ounces of soba noodles.
- It’s 4 of scallions thinly sliced.
- It’s 1 tablespoon of toasted sesame seeds.
This simple miso soba soup is an easy, healing weeknight dinner. Filled with soba noodles, tofu, and veggies, it's vegan & gluten-free. A simple dashi is the base of this warming, healing miso soup. With lots of veggies, soba noodles & tofu, it's hearty enough to be a meal on its own.
Soba Noodles with Miso Roasted Tomatoes instructions
- Preheat oven to 425. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt. (I also do a faster version where I boil 4-5 tomatoes with 1 cup or 2 of tomato paste and throw all the ingredients from the bowl like it was a pasta sauce)..
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the Miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl (for a quicker version look at my suggestion in step 1).
- Cook the soba in boiling water just until al dente (4 min). Drain and cool under cold running water. Add the soba, scallions (I prefer using green onions) and half of the remaining dressing to the tomatoes and toss well. Serve and garnish with sesame seeds (I use furikake). Serve with the remaining dressing.
Japanese Miso and Soba Noodle SoupThe Conscious Dietitian. soy sauce, genmai miso, carrots, shallots, mirin, kale, water. This one-pot soba noodle dish dressed with miso butter and topped with asparagus is one of our favorite quick and easy weeknight dinners. For noodles that need a longer cooking time, adjust the timing for adding the asparagus. When finished roasting, remove from oven and set aside to cool. Toss the asparagus and remaining miso sauce into the cooled soba noodles.