Introduction to Soba Noodle Salad
Soba Noodle Salad with Miso Dressing, Tofu, Sugar Snap Peas, and Shiitake Mushrooms is a delightful culinary creation that seamlessly merges flavors and mindfulness into one harmonious experience.
Tender soba noodles, slender and elegant, are the heart and soul of this dish. Made from buckwheat flour, they possess a subtly nutty flavor and a pleasingly firm texture, making them a canvas for a wealth of flavors. They have long been a cherished staple in Japanese cuisine, offering a sense of grounding and nourishment with every bite.
The miso dressing, a cornerstone of Japanese flavor profiles, adds depth and complexity to our dish. This umami-rich paste, crafted from fermented soybeans and salt, introduces a world of savory goodness, beautifully complementing the soba noodles. Its rich, salty, and slightly sweet undertones create a symphony of flavors that play harmoniously on your palate.
Tofu, the canvas of plant-based cuisine, is the perfect protein partner for this dish. With its ability to absorb the surrounding flavors like a sponge, tofu soaks up the miso dressing, allowing it to infuse the salad with a subtle creaminess and a delightful soybean note. It’s a testament to how well simple ingredients can come together to create a magnificent whole.
But we don’t stop there. In our quest to add both color and freshness to our Soba Noodle Salad, we introduce sugar snap peas and shiitake mushrooms. These vibrant, crisp peas provide a satisfying crunch, while the earthy, meaty mushrooms deliver a robust depth of flavor, turning this salad into a true feast for the senses.
Join us as we embark on a culinary journey to craft a Soba Noodle Salad that is not just a meal but a meditation. This blog post explores the art of preparing this delightful dish, revealing how its elements come together to create a masterpiece of flavor, nutrition, and serenity. So, prepare your tastebuds and your spirit for a refreshing adventure into the world of this remarkable Soba Noodle Salad.
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What You Need…
How to Make Soba Noodle Salad
Soba Noodle Salad
Maple Glazed Tofu and shiitake Mushrooms
Sushi Seasoned Sugar Snap Peas
- 9.5 oz package soba noodles
- ½ avocado sliced
- 1 tsp sushi seasoning
- 1 cup scallions sliced
- ½ cup micro greens
How to Make Maple Glazed Tofu and Shiitake Mushrooms
- Preheat the oven to 425 degrees.
- Wrap the tofu in a paper towel, and set aside.
- Combine the maple syrup, soy sauce, black vinegar, red chili flakes, and kosher salt. Mix to combine.
- Cut the tofu into 12 squares about 1/4 of an inch thick. Combine the glaze and the tofu, and toss to coat evenly.
- Place the tofu on a baking sheet lined with parchment paper. Spread out evenly.
- Cut the shiitake mushrooms into quarters, and toss the mushrooms in the glaze.
- Place the mushrooms on a baking sheet lined with parchment paper.
- Set the extra glaze aside.
- Bake the tofu and shiitake mushroom for 20 minutes.
How to Make Miso Dressing
- Place the miso in the bowl with the leftover maple glaze.
- Use a whisk to mix the miso with the leftover glaze.
- Continue to whisk adding the garlic, plant milk, rice wine vinegar, and sweet soy sauce. Finish with slowly whisking the toasted sesame oil and the sliced onions.
How to Make Sushi Seasoned Sugar Snap Peas
- Trim the ends of the peas and remove the tough strip on the back of the pea.
- Bring a pot of water to a boil, and season with salt.
- Cook the sugar snap peas for 3 minutes. The peas should be tender yet retain snap.
- Using a spider to remove the peas, season with toasted sesame oil and the sushi seasoning.
- Keep the water to cook the soba noodles.
How to Make Soba Noodles
- Add the soba noodles to the pot the peas were cooked in. Stir, cooking for 3 minutes. Make sure to double the directions on the package.
- Drain and rinse the noodles under cold water.
Building Miso Soba Noodle Bowl
- Toss the soba noodles with the miso dressing.
- Place the sob noodles in a bowl, and place all of the toppings on top of the noodles.
- Season the avocado with sushi seasoning.
- Garnish with sliced scallions