Cold Soba Noodles with Miso and Smoked Tofu
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1 tablespoon finely grated peeled ginger
- 3 tablespoons miso paste
- 3 tablespoons mirin, plus more to taste
- 3 tablespoons unseasoned rice vinegar, plus more to taste
- 1 tablespoon soy sauce, plus more to taste
- 1/4 teaspoon kosher salt, plus more to taste
- 1 pound soba noodles
- 5 red radishes, thinly sliced
- 5 scallions, trimmed, thinly sliced
- 4 ounces smoked tofu, cubed
- Carbohydrate 61 g(20%)
- Fat 2 g(3%)
- Fiber 1 g(5%)
- Protein 14 g(28%)
- Saturated Fat 0 g(2%)
- Sodium 1071 mg(45%)
- Calories 303
Preparation Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl. Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed. Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.
Preparation Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl. Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed. Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.
