Soba Salad with Miso Dressing

Want a quick supper in 15 minutes flat (or less)? Try soba salad. Buckwheat noodles are all kinds of good… for you, tasting, and easy cooking. Soba noodles, a Japanese staple, are so easy. They take about 3 to 4 minutes to cook, and thanks to the buckwheat in them they’re nutty tasting with a better texture than your normal pasta. They’re also good hot or cold. In the summer, I’ll cook them and make this salad with all sorts of summery fresh veg – cucumbers, radishes, corn, scallions or spring onions, and add blanched edamame and sautéed mushrooms. I make a light miso dressing and add a little freshly grated ginger. In the winter, if you’re not vegan, you can add strips of beef, pork, or chicken. Dress it up with a fried egg or baked tofu. The options are endless. It’s a great base. And, since the noodles cooks so quickly (for me about 3 minutes), the bulk of the work is the chopping of the vegetables. 

Soba Salad
Serves 4
A quick and tasty meal that's also really good for you.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. Sea salt
  2. Freshly ground pepper
  3. 2 teaspoons grapeseed oil
  4. 8 ounces soba noodles
  5. 2 carrot, peeled and julienned
  6. 2 stalks of celery with leaves, diced on the bias
  7. 5 breakfast radishes, thinly sliced
  8. 1 cup shiitake mushrooms, diced
  9. 1 cups frozen edamame
  10. 2 to 3 tablespoons soy sauce or tamari
  11. Juice of 2 limes
  12. 3 tablespoons white or light miso
  13. 1 tablespoon rice wine vinegar
  14. 2 tablespoons toasted sesame oil
  15. 1/2 cup scallion, thinly cut on the bias
  16. 1 tablespoon freshly grated ginger
Instructions
  1. In a sauté pan heat the grapeseed oil over medium high heat, add the mushrooms, cook until golden, about 5 minutes.
  2. Meanwhile, bring a large pot of water to a boil and add a big pinch of sea salt. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds just to warm, then drain everything in a colander. Set aside.
  3. In a large salad bowl, whisk together the soy sauce, lime juice, miso, vinegar, and sesame oil. Add sautéed mushrooms, radishes, celery, noodles, carrot, edamame, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger and scallions.
Adapted from Mark Bittman
Adapted from Mark Bittman
Ageless Diet Life http://agelessdietlife.com/