Tofu Soba Salad with Miso-Mustard Dressing

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Introduction to a Delightful Dish

Tofu Soba Salad with Miso-Mustard Dressing is my go-to for a quick and refreshing meal. When I first discovered this recipe, I knew it was going to be a staple in my kitchen. The balance of flavors in the Tofu Soba Salad with Miso-Mustard Dressing is just perfect. From the moment you mix the miso-mustard dressing, you can smell the tangy, savory goodness that brings this dish to life. This salad is incredibly versatile and makes for a vibrant, nutritious lunch or light dinner.

Preparing the Salad

The preparation of Tofu Soba Salad with Miso-Mustard Dressing starts with a delightful mix of ingredients. I cook the soba noodles until they’re just tender, then rinse them under cold water to keep them from becoming mushy. Next, I toss them with sliced scallions, matchstick-cut braised tofu, and a colorful array of pea shoots, sugar snap peas, and radishes. Each bite is a crunchy, satisfying experience. To finish, I drizzle on that luscious miso-mustard dressing, ensuring every ingredient is perfectly coated.

Garnishing for Perfection

One of my favorite parts of making Tofu Soba Salad with Miso-Mustard Dressing is the garnishing step. Crumbling toasted nori sheets over the top adds a wonderful umami flavor, and the freshly grated horseradish gives a spicy kick that complements the salad beautifully. It’s amazing how such simple ingredients can come together to create something so vibrant and full of flavor. I always make sure to drizzle a bit more of the dressing just before serving to keep the salad fresh and tasty.

Tofu Soba Salad with Miso-Mustard Dressing_ raw

Celebrating Fresh Flavors

In the end, Tofu Soba Salad with Miso-Mustard Dressing is not just about the taste; it’s also about the experience. Each time I prepare this dish, I’m reminded of how the little touches—like the horseradish and the nori—elevate the flavors. Whether you’re serving it at a summer BBQ or enjoying it as a weekday lunch, this salad always feels like a celebration of fresh, healthy eating. It’s a testament to how simple, wholesome ingredients can create something truly delightful.

Chef’s Notes- Tofu Soba Salad with Miso-Mustard Dressing

  • Noodle Preparation: Make sure to rinse the soba noodles thoroughly under cold water after cooking. This not only stops the cooking process but also helps prevent the noodles from becoming sticky.
  • Emulsifying the Dressing: Whisk the dressing ingredients together well to ensure it’s fully emulsified. Adding the olive oil gradually while whisking helps achieve a smooth consistency.
  • Adjusting Flavor: Taste the salad before serving and adjust the seasoning if needed. If the dressing is too tangy, a little extra maple syrup can balance it out. If it’s too rich, a splash more lemon juice can brighten it up.
  • Texture Balance: For added crunch, consider including some toasted sesame seeds or slivers of almonds. They add a nice contrast to the tender tofu and soba noodles.
  • Chilling the Salad: This salad can be served immediately or chilled for an hour to let the flavors meld together. It’s great as a cold dish, especially on a hot day.
Tofu Soba Salad with Miso-Mustard Dressing
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Tofu Soba Salad with Miso-Mustard Dressing

0.0 from 0 votes
Course: Main Course, SaladCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

350

kcal
Total time

25

minutes

Dive into this vibrant Tofu Soba Salad with Miso-Mustard Dressing! It’s a delightful mix of flavors and textures, perfect for a refreshing meal. This dish is not only easy to prepare but also packed with nutrients, making it an ideal choice for a quick lunch or dinner. Inspired by the simplicity of Japanese cuisine, this salad is a must-try for anyone looking to enjoy a healthy and delicious meal.

Ingredients

  • For the Dressing

  • 3 tablespoons freshly squeezed lemon juice

  • 3 tablespoons white miso paste

  • 1 tablespoon spicy Dijon mustard

  • 1 teaspoon pure maple syrup

  • 1 garlic clove finely minced

  • 1/2 cup extra virgin olive oil

  • For the Salad

  • 8 ounces dried soba noodles

  • Kosher salt for boiling water

  • 3 scallions thinly sliced on the diagonal

  • 8 ounces store-bought braised tofu cut into matchsticks

  • 2 cups pea shoots

  • 1 cup sugar snap peas thinly sliced

  • 1 cup red radishes thinly sliced

  • 2 sheets toasted nori crumbled

  • Freshly grated horseradish for garnish

  • Alternative Ingredients:

  • Lemon Juice: Lime juice or rice vinegar can be used.

  • White Miso: Yellow miso or chickpea miso for a soy-free option.

  • Dijon Mustard: Spicy brown mustard or whole grain mustard.

  • Maple Syrup: Honey or agave syrup.

  • Braised Tofu: Grilled tempeh or seitan strips.

  • Pea Shoots: Baby spinach or arugula.

  • Sugar Snap Peas: Snow peas or green beans.

  • Red Radishes: Daikon radish or jicama.

Directions

  • Prepare the Dressing: In a small bowl, whisk together the lemon juice, white miso paste, spicy Dijon mustard, pure maple syrup, and minced garlic. Gradually add the extra virgin olive oil while whisking continuously until the dressing is well emulsified. Set aside.Tofu Soba Salad with Miso-Mustard Dressing_ post 1
  • Cook the Noodles: Bring a large pot of salted water to a boil. Add the dried soba noodles and cook according to the package instructions until al dente (approximately 6-8 minutes). Drain the noodles and rinse under cold water to stop the cooking process. Drain again thoroughly.Tofu Soba Salad with Miso-Mustard Dressing_ post 2
  • Assemble the Salad: In a large mixing bowl, combine the cooked soba noodles with the sliced scallions, matchstick-cut braised tofu, pea shoots, sugar snap peas, and red radishes. Pour three-quarters of the prepared dressing over the salad and toss well to ensure everything is evenly coated. Season with kosher salt to taste.Tofu Soba Salad with Miso-Mustard Dressing_ post 3
  • Serve: Transfer the salad to serving plates or a large serving bowl. Top with crumbled toasted nori sheets and freshly grated horseradish. Drizzle the remaining dressing over the top before serving.Tofu Soba Salad with Miso-Mustard Dressing_ post 4

Equipment

  • chef’s knife
  • cutting board
  • Mixing bowls
  • measuring cups and spoons
  • colander

Nutrition Facts

  • Calories: 350kcal
  • Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Potassium: 400mg
  • Carbohydrates: 45g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 12g
  • Vitamin A: 15IU
  • Vitamin C: 20mg
  • Calcium: 10mg
  • Iron: 15mg

FAQs- Tofu Soba Salad with Miso-Mustard Dressing

Can I use another type of noodle instead of soba?

Yes, you can substitute soba noodles with rice noodles or whole wheat noodles if you prefer. Just be sure to adjust the cooking time according to the noodle type.

Can I make the dressing ahead of time?

Absolutely! The miso-mustard dressing can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a good whisk before using.

How can I make this dish gluten-free?

Use gluten-free soba noodles and ensure the miso paste is gluten-free. Also, check that the soy sauce or other ingredients used are gluten-free if you decide to add any.

Can I use homemade tofu instead of store-bought braised tofu?

Yes, you can use homemade tofu. Just make sure to season and cook it to your liking, and consider braising or marinating it to enhance the flavor.

What can I use instead of nori sheets if I can’t find them?

If nori sheets are unavailable, you can omit them or use other seaweed snacks. Toasted sesame seeds or a sprinkle of furikake can be a good alternative for a similar umami flavor.

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