SOBA SALAD WITH MISO DRESSING
Provided by Michael Romano
Categories Salad Ginger Soy Vegetarian Dinner Lunch Carrot Radish Spring Noodle Soy Sauce Lime Juice Green Onion/Scallion Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
- Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
- Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
- In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)
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Officer Woos
[email protected]This recipe is a waste of time and ingredients.
Rifa Offical
[email protected]I would not recommend this recipe.
Shaun Griffin
[email protected]Meh.
Ali Jafari
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Precy Keyz
[email protected]This salad is a bit too heavy for my taste. I would recommend using a lighter dressing or adding more vegetables to bulk it up.
Tumo Lephosa
[email protected]The vegetables in this salad were a bit bland. I would recommend roasting them before adding them to the salad to bring out their flavor.
M Taufique Rao
[email protected]I found the miso dressing to be a bit too salty for my taste. I would recommend using less soy sauce or adding a bit of honey to balance out the flavor.
GH√òST Yt
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying meal.
Tenyen Maceline
[email protected]I'm not a big fan of soba noodles, but this salad changed my mind. The miso dressing is so good that it makes the noodles irresistible.
halgord ibrahim
[email protected]This salad is a great way to use up leftover soba noodles. I always have a few extra noodles after making a stir-fry, and this is the perfect way to use them up.
Felicia Uchechukwu
[email protected]I love the versatility of this salad. I can easily swap out different vegetables depending on what I have on hand.
Rabi Shehu
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then enjoy it for lunch throughout the week.
RIPAN RAJ
[email protected]I've made this salad several times and it's always a success. It's a great way to get my kids to eat their vegetables.
Cemone Clarke
[email protected]This is my new favorite salad recipe. It's so flavorful and satisfying.
Hussnain Tahir
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
ZAREEF KAHN
[email protected]The miso dressing is the star of this dish. It's tangy, savory, and perfectly complements the soba noodles and vegetables.
Real Stories & Truth
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are easy to find. Plus, it's a great way to use up leftover vegetables.
David Ekeoma
[email protected]This soba salad is a delightful and refreshing dish, perfect for a light and healthy summer meal. The combination of soba noodles, fresh vegetables, and flavorful miso dressing is simply irresistible.