Soba Noodle Salad with Tahini Miso Dressing and Crispy Tofu
Soba Noodle Salad with Tahini Miso Dressing and Crispy Tofu
Serve up this quick and healthy vegetarian dish by Zoe Bingley-Pullin.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 35 minutes
  • Yield 4 to 6 servings
  • ½ packet soba noodles
  • ½ bunch kale, shredded finely
  • ½ cup walnuts, chopped finely
  • 1 large carrot, cut into ribbons
  • ½ bunch coriander, chopped finely
  • 1 block hard tofu, cut into thin strips
  • 1 tablespoon extra virgin olive oil or coconut oil, for frying
  • Dressing:
  • ½ cup unhulled tahini
  • 1 - 2 tablespoons miso paste
  • Water, as needed
  • Squeeze orange juice
  • 2 garlic cloves crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame seeds, toasted
  1. Mix the tahini, miso, garlic, sesame seeds, orange and lemon juice in a bowl until well combined, adding enough water as needed to create a pouring consistency, taste for seasoning, set aside.
  2. Cook soba noodles according to packet directions, rinse.
  3. In a bowl combine, shredded kale, walnuts, corainder and carrot. Add cooked soba to the bowl whilst still warm and combine well. Pour ½ the dressing over the salad mix and toss well.
  4. Heat a frying pan with oil over medium-high heat, pan-fry tofu until crispy on each side, set aside on paper towel.
  5. Serve salad topped with tofu and an extra drizzle of tahini dressing.

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