noodle salad with lemon-miso dressing
Soba noodles act as the perfect base for any of your favorite vegetables. Try this salad with spinach, cucumbers, edamame, or mushrooms.
2 tablespoons white miso
Juice from 1 lemon
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon sesame oil, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup canola (or vegetable) oil
8 ounces buckwheat soba noodles
2 cups trimmed and chopped broccoli
2 scallions, white and light green parts, chopped
1 medium carrot, shredded
1/4 cup toasted sesame seeds, for garnish
- Make dressing. In a bowl, combine miso, lemon juice, honey, vinegar, and sesame oil. Season with salt and pepper. Slowly whisk in oil until combined.
- Bring a pot of water to a boil. Add noodles and cook until tender, 6-8 minutes. Drain noodles and rinse with cool water. Set aside.
- Meanwhile, bring another medium pot of water to a boil. Fill a bowl with ice water and set aside. Add broccoli to boiling water and cook until just bright green, 2-3 minutes. Remove with a slotted spoon and place in bowl of ice water. Once chilled, remove broccoli and pat completely dry.
- Pat noodles completely dry and add to a large bowl along with broccoli, scallions, and carrots. Toss with enough dressing to coat. Top with sesame seeds and serve.