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. A deliciously easy weeknight meal with Miso-Roasted Tomatoes, ginger, lime and honey tossed with Soba Noodles from Saving Room for Dessert. I've been researching miso lately looking for delicious ways to incorporate it into recipes.

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. We've definitely written about soba noodle salads before here on The Kitchn. 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.
You need 1 tablespoon of minced peeled fresh ginger.
It's 2 tablespoons of yellow or white miso.
You need 1 tablespoon of toasted sesame oil.
You need 1 tablespoon of honey.
Prepare 2 tablespoons of fresh lime juice.
Prepare of Kosher salt.
Prepare 2 pints of cherry tomatoes.
It's 8 ounces of soba noodles.
You need 4 of scallions thinly sliced.
You need 1 tablespoon of toasted sesame seeds.

From making your own noodles from scratch to a simple summery The noodles are often served cold or room temperature, are a great source of amino acids and fiber, and are the perfect blank slate for a nutritious lunch or. Add soba noodles to the wok and toss gently to coat with the sauce. Slurpable noodles, hearty tofu, and vibrant veggies go into this cozy soba noodle soup! Remove the pot from the heat, ladle out a bit of water, and whisk it together with some miso paste.

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.

Add it back to the pot with some spinach, and give everything. 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. Here's the gist: The Japanese noodle is made of buckwheat, and tastes delish hot or cold.