A light, healthy, and flavorful (gluten-free) soba noodles dish with roasted tomatoes that are dressed in a delicious miso-sesame-ginger sauce!
One of my goals in the cooking realm of this blog was to cook more Asian food. I love most Asian cuisines but I haven’t cooked many recipes that hail from this part of the world. I think my biggest obstacle was a feeling of intimidation due to the fact that I had never used many of the ingredients. I have made a couple of Asian dishes over recent months, and I love the way they have all turned out.
This miso soba noodles recipe, adapted from Food & Wine magazine, falls under that umbrella. The miso and sesame oil give the dish that familiar, delicious umami quality that is associated with so much of Asian fare. Although it’s a noodle dish, it doesn’t taste or feel heavy at all. And it’s ready in just 20 minutes! As we were eating it for dinner last night, Mr. K and I agreed that it was yet another perfect meal for spring; it’s light and yet very satisfying. Of course, if you can’t find soba noodles at your local market, whole wheat spaghetti noodles would make a perfectly fine substitute.
How To Make Soba Noodles with Miso-Roasted Tomatoes
- Step 1. Preheat the oven to 425 degrees F. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
- Step 2. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt.
- Step 3. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
- Step 4. Cook the soba in soiling water just until al dente, 4 minutes.
- Step 5. Drain and cool under cold running water.
- Step 6. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt.
- Step 7. Transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
What Are the Needed Ingredients?
- Canola oil
- Unseasoned rice vinegar
- Light yellow miso
- Fresh ginger
- Toasted sesame oil
- Honey
- Lime zest
- Lime juice
- Cherry tomatoes
- Soba noodles
- Scallions
- Toasted sesame seeds
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
More Noodle Recipe Ideas!
- Vegan Peanut Noodles
- Healthy Peanut Pad Thai
- One Pot Pasta with Tomato Mascarpone Sauce
- Vegan Pea Pesto Fettuccine with Roasted Tomatoes
Soba Noodles with Miso-Roasted Tomatoes
Ingredients
- 1/3 cup canola oil
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons light yellow miso
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 teaspoons finely grated lime zest
- 1 tablespoon fresh lime juice
- sea salt
- 2 pints cherry tomatoes
- 8 ounces soba noodles
- 4 scallions thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat the oven to 425 degrees F. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt.
- Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
- Cook the soba in soiling water just until al dente, 4 minutes.
- Drain and cool under cold running water.
- Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt.
- Transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
