Tuesday, September 17, 2013

soba noodle bowl with ginger miso dressing

This soba noodle bowl if flavor packed, texturely complex, and with raw toppings, a perfect meal for the end of summer. I served ours warm but it would be good at room temperature too.

1 1/2 packages of soba noodles (I had a mix of yam and buckwheat)
couple handfuls of chopped broccoli
couple handfuls of snow peas
1-2 carrots, chopped
1 lb of tofu

for the dressing:
1 TB plus 1 tsp toasted sesame oil
2 TB mild oil, like safflower
1/4 cup rice wine vinegar
1 TB plus 1 tsp white miso
1 tsp honey or agave
1 1/2 inch piece of ginger, chopped
2 cloves of garlic, chopped
1 TB soy sauce
pinch of salt

couple tablespoons of sesame seeds
shredded red cabbage
about 3 green onions, chopped
about 1/4 cup of basil
lime juice

for the tofu marinade:
1 TB honey or agave
1/2 tsp onion powder
2 TB soy sauce
2 TB rice wine vinegar
2 TB neutral oil
1/2 tsp chili flakes

Pat dry the tofu and cube. Marinate in the sauce for about 30 minutes and then bake at 400 for 20 minutes or so.
While the tofu is baking, put all the ginger miso dressing ingredients into a blender or mixer ( I used my bullet) and process until smooth.
Steam the broccoli and carrots and when they'e done, toss in the snow peas and cover, just so they will get warm.
Cook the soba and drain and gently toss with the sauce. Top the noodles with the steamed vegetables and garnishes, I like a lot of basil, but dress to your preference.

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