Soba Salad with Miso Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 6 to 8 servings
- 1 large egg
- kosher salt
- 1 cup vegetable oil
- 3 tablespoons fresh lime juice
- 1/4 cup soy sauce
- freshly ground black pepper
- 1 pound soba noodles
- 5 tablespoons white miso paste
- 1/2 cup chopped peeled fresh ginger
- 4 medium carrots, peeled and coarsely grated (about 4 cups)
- 2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
- 2 bunches radishes, thinly sliced (about 4 cups)
- Carbohydrate 57 g(19%)
- Cholesterol 23 mg(8%)
- Fat 30 g(46%)
- Fiber 4 g(17%)
- Protein 13 g(25%)
- Saturated Fat 2 g(11%)
- Sodium 1358 mg(57%)
- Calories 522
Preparation Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt. Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.) Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool. In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.) Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt
Preparation Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt. Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.) Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool. In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.) Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt
