Best 4 Soba And Herb Salad With Roasted Eggplant And Pluots Recipes

Immerse yourself in a culinary journey with our soba noodle salad, a vibrant and flavorful dish that tantalizes your taste buds. Roasted eggplant and juicy pluots add delightful textures and natural sweetness, while fresh herbs like basil and mint infuse each bite with aromatic zest. The savory dressing, a harmonious blend of tamari, rice vinegar, and toasted sesame oil, elevates the salad to a symphony of flavors. Discover the secrets behind the perfect roasted eggplant, the art of selecting ripe pluots, and the delicate balance of flavors in the dressing. Elevate your salad-making skills with our expert tips and create a dish that will impress your friends and family.

Here are our top 4 tried and tested recipes!

HEALTHY AND FLAVOR-FILLED SOBA SALAD

Healthy and Flavor-Filled Soba Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
8 ounces soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 large cloves garlic, finely grated or minced
One 2-inch piece ginger, peeled and finely grated
1 Fresno chile or red finger chile, finely chopped
1/3 cup olive oil or vegetable oil
1/4 pound cabbage, very thinly sliced
1 cup shelled edamame, thawed if frozen
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons black sesame seeds or toasted sesame seeds

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.

Nutrition Facts : Calories 540 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1795 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 16 grams, Sugar 22 grams

SOBA NOODLE SALAD

Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

Ingredients

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

Steps:

Combine the dressing ingredients in a small bowl and set aside.
Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

SOBA SALAD

Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

SOBA SALAD WITH GRILLED EGGPLANT AND TOMATO

Soba Salad with Grilled Eggplant and Tomato image

Make this Soba Salad with Grilled Eggplant and Tomato for a delicious vegetarian lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1 medium eggplant, cut lengthwise into 1-inch slices
Coarse salt
2 tablespoons safflower oil, plus more for brushing
1 medium tomato, halved
8 ounces soba noodles
3 scallions, thinly sliced
1/4 cup soy sauce
1/4 cup fresh lemon juice (from 1 to 2 lemons)
2 teaspoons toasted sesame oil
1/4 cup coarsely chopped cilantro

Steps:

Preheat grill for direct heat. Sprinkle eggplant slices generously with salt in a bowl. Let stand 30 minutes; rinse and pat dry.
Liberally brush cut sides of eggplant and both sides of tomato with safflower oil. Grill, turning occasionally, until tender, about 4 minutes a side. Transfer to a cutting board; when cool enough to handle, cut into 1-inch pieces.
Meanwhile, cook soba noodles in a pot of boiling water until al dente, according to package directions. Drain, then run under cold water. Shake dry.
Combine eggplant, tomato, soba noodles, scallions, soy sauce, lemon juice, safflower oil, and sesame oil in a bowl. Season with salt. Refrigerate 1 hour. Stir in cilantro just before serving.

Tips:

Choose seasonal and fresh ingredients: Using the freshest ingredients available will greatly enhance the flavor and overall quality of your soba and herb salad.
Roast the eggplant: Roasting the eggplant brings out its natural sweetness and smoky flavor. Be sure to let it cool slightly before adding it to the salad.
Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Use a variety of herbs: The herbs in this salad add a lot of flavor and freshness. Feel free to use your favorite herbs or experiment with different combinations.
Serve the salad immediately: This salad is best enjoyed immediately after it is made. The soba noodles will start to absorb the dressing and soften over time.

Conclusion:

This soba and herb salad with roasted eggplant and pluots is a delicious and healthy meal that is perfect for summer. The soba noodles are a good source of complex carbohydrates, while the eggplant, pluots, and herbs provide plenty of vitamins, minerals, and antioxidants. The dressing is light and flavorful, and it complements the other ingredients perfectly. This salad is sure to be a hit at your next potluck or barbecue.