All, Recipes, Vegetarian

Green Soba Noodles with Ginger Miso Dressing

By Casa de Suna

Published Jul 31

A healthy staple in Japanese cuisine, soba noodles are made of authentic buckwheat flour and packed with protein, vitamins and minerals.

Cha soba, an even healthier counterpart, are infused with antioxidant powerhouse green tea. But don’t fear if you can’t find cha soba–paired with our perfectly crisp marinated golden-brown tofu and a medley of green vegetables infused with a flavorsome mix of springtime herbs,, this is going to be a nutritious and delicious dinner no matter your base.

How to Make It

Difficulty: Easy

Overall Time: 40 min

Prep Time: 30 min

Cook Time: 10 min

Serves: 4

Ingredients

12 oz (350 g) extra-firm tofu, cut into ½-in slices, then cut on the diagonal
5 tbsp sesame oil, divided
¼ cup thinly sliced green onions, divided
2 tbsp lime juice, divided
2 tbsp sunflower or other neutral oil, divided
4 tsp finely grated fresh ginger, divided
4 tsp honey, divided
2 ½ tsp lime zest, divided
2 tsp tamari or soy sauce
2 tsp rice wine vinegar
¼ tsp finely sliced Thai bird chile
1 tbsp white miso paste
2 cups frozen shelled edamame
1 cup julienned carrots
2 tbsp black and white sesame seeds, toasted
8 oz green tea or regular soba noodles
¼ cup mint leaves, torn, plus more for garnish
½ cup cilantro leaves, plus more for garnish
½ cup Thai basil leaves, torn, plus more for garnish
½ cup green onions, thinly sliced on the diagonal, plus more for garnish
1 lime, cut into wedges

Instructions

Place tofu slices between two sheets of paper towel on a large rimmed baking sheet or plate. Weigh down with a heavy bottomed pot to press out excess moisture. Let sit for 15 minutes.
To make the marinade, combine 2 tbsp sesame oil, 2 tbsp green onion, 1 tbsp lime juice, 1 tbsp sunflower oil, 2 tsp ginger, 1 tsp honey, 2 tsp lime zest, tamari, vinegar and chili in a shallow bowl or pie plate. Add tofu and toss to combine. Arrange tofu in an even layer. Transfer to refrigerator. Marinate, flipping halfway through, for 20 minutes.
Meanwhile, whisk 1 tbsp sesame oil, 2 tbsp green onions, 1 tbsp lime juice, 2 tsp ginger, 1 tbsp honey, ½ tsp lime zest and miso in a small bowl.
Bring a large pot of water to a boil over high heat. Add the edamame and cook until bright green, about 2 minutes. Remove edamame from water with a wire strainer or slotted spoon and transfer to a bowl of ice water. Repeat with carrots. Transfer to the same bowl. Reserve the pot of boiling water.
Heat a large cast iron or heavy-bottomed frying pan over medium-high heat. Add remaining 1 tbsp sesame oil and 1 tbsp sunflower oil. Add tofu slices and cook until dark golden-brown, about 3 minutes per side. Remove from pan and return to marinade. Set aside.
Add noodles to boiling water. Cook, stirring occasionally, until al dente, about 3 minutes. Drain and rinse under cold running water. Shake well to get rid of excess water. Transfer noodles to a medium bowl and toss with sesame seeds and remaining 1 tbsp sesame oil.
Drain vegetables in a colander. Shake off any excess water then return to bowl. Add vinaigrette, mint, cilantro, basil and green onions, tossing to coat.
Remove tofu from the marinade and set aside. Add any remaining marinade to vegetable-mixture.
To serve, divide noodles between plates, top each with vegetable-mixture and 3 to 4 pieces of tofu. Garnish with more fresh herbs, if desired. Serve with lime wedges.