White miso might sound likethe kind of ingredient that sends you in search of a specialty store, but in fact it is the most common type of miso paste, and you're likely to find it in the international or Asian food section of the supermarket. It's a lighter, sweeter alternative to dark miso, which is generally used in soup, and it often appears in dressings like the one for this easy Japanese noodle salad.
你可以穿所花费的时间cook the soba, and if you add some thinly sliced cooked chicken, beef, or shrimp, you'll have a one-dish meal.
Ingredients
6 to 8 servings
For the dressing
Step 1
Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
Step 2
Meanwhile, make the dressing:将豆面酱、姜、酱油,老林e 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.)
Step 3
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.
Step 4
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.)
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Reviews (20)
Back to TopThis dish has a lot of potential. I did take previous reviewers advice and reduced the oil by a third. I added a tsp of coconut sugar. I found the dressing a little bland and put sriracha on the table. Next time I will make the following adjustments to the dressing; reduce the oil and add a tsp of coconut sugar, a tsp or two of sriracha and a tbl of rice wine vinegar. I also added steamed green beans and some baked tofu. I think the nice thing about this recipe is that you can make whatever adjustments you like. I will make it again.
Anonymous
Union City, NJ
7/11/2019
Delicious as-is, but I will try previous reviewers suggestions and tone down the oil and (maybe) the soy to see if I like it even better. The key is to never overcook soba noodles—they are truly gross if overcooked. We used it the next day over brown rice and sauteed bok choy. I will definitely keep this sauce in the regular weeknight rotation!
francoiscat
Boston, MA
1/26/2019
Great recipe with some modifications. I used olive oil and reduced the amount to 1/4 of a cup (plenty) I reduced the soy to 3 tablespoons - 1/4 cup is fine, but borderline too salty I've used both fresh and powdered ginger - both work In terms of veggies - you can put pretty much anything in this salad that's crunchy and hearty - I added cucumber and fresh jalapeño. I make a large batch and my husband and I eat it with grilled chicken or plain tofu, all week long. So good!
jagunsonyo
Newport Beach, California
8/14/2017
The flavours are definitely there. Next time, though, I would reduce the oil (maybe even by half). I agree with a previous reviewer, it turned out to be an oily sodden mess. Also, definitely make sure your noodles are al dente. It will probably stand up better to the heaviness of the dressing. I will definitely make this again with these revisions.
cheching
Toronto, ON
7/22/2017
Wow! This is now my new favorite recipe, and I can't believe how simple it was. We did leave out the egg and added cubed tofu, and it was a huge hit. The leftovers were gone within a day, and we thought they were delicious as well. The crunchiness of the radishes and scallions is the perfect complement to the nutty noodles and dressing. Even my eleven-year-old didn't complain about these veggies which are normally not her favorites!
Anonymous
the Midwest
4/22/2016
I was really on the fence about making this because the reviews are all over the map. It's really good and I'm glad I made it. The dressing is thick and luscious and rather intensely flavored. It verges on too salty, but holds back just enough. Noting that others didn't like the leftovers, I dressed only what I was going to eat in one sitting and stored the leftover noodles and dressing separately. The next day I chopped a fresh batch of vegetables and dressed everything fresh and it was just as good as the first time. I made the dressing as written, but used what I had for veggies: cucumber, radicchio, red onion, cilantro, and added cashews for complete meal.
forkknifespoon
Cambridge, MA
7/27/2015
Okay, so I really wanted to love this, it's been in my recipe box for a while now. Pros: The flavors are great, the dressing is delicious and juxtaposes wonderfully against the nutty earthiness of the soba noodles. And the fresh crunchiness of the veg adds another great textural component. Con(s): The main one is that the dressing, I think mainly because of the egg/oil emulsion texture, gives a heaviness that really weighs down the more delicate noodles. So while the dressed noodles and veg are pretty well balanced and very delicious freshly served, we found they became heavy and deeply unappealing very quickly, really within an hour or so. I followed the recipe exactly so I don't think it was overdressed, we just found that the thickened/emulsified dressing just took the noodles down and, after about an hour, left us with a sodden mess. So consider that when prepping, and that, with a bit of leftover dressing the next day, it was absolutely divine poured over some warm brown rice and baked tofu. It may be that the dressing stands up better to some sturdier components. Just this one cook's experience here.
gaia1214
Boston, MA
7/23/2015
I just made this for an office Top Chef competition with an Asian theme and won second place! I doubled the recipe as written but left out the egg since we have so many vegans in the office. I also sprinkled the final salad with sesame seeds for a little flair. The dressing is pretty salty on its own as others have written, but once mixed with the other ingredients, it worked really well. I made all of the ingredients the night before, stored the noodles and veggies in separate zip lock bags, and assembled the noodles, veggies, and dressing right before serving. This will go into my short list of go to recipes!
agasque
Washington, DC
7/22/2015
It was a good dish for weeknights. I really enjoyed it but my spouse and child (who eats anything!) thought it was ok and aren't fussed if I don't make it again. Didn't salt the noodle water as the miso in the dressing is very salty. The miso was the dominant flavour of the dish. Don't need all the dressing for the amount of noodles. Added lots more vegetables. With leftover dressing, made it again and added tofu, shredded duck and toasted peanuts. (Probably not a good idea to keep the raw egg dressing for too long but salmonella isn't a problem where we are)
bugthecat
Ottawa
7/22/2015
Delicious. Followed the recipe exactly. Just two things to say based on other reviewers. Not at all overly salty. The egg is actually quite important as it gives the dressing a "mayonaissey" quality. You could leave the egg out, but it will substantially alter the dish.
gregglemont
Chicago, IL
1/10/2015
My family LOVES this recipe - even the 16 month old baby. I have omitted the raw egg in the dressing to feel comfortable serving it to my little guy and have substituted vegetable oil. Tasted good to us either way.
heidifaith
Seattle, WA
8/13/2014
This miso dressing is wonderful! I halved the whole recipe so I only used the yolk of the egg. As for the rest of the salad, I omitted the radish and put in thinly sliced fresno pepper and watercress. Also followed the suggestion in the text to add shrimp for a one-dish meal and it made for a great, light summer dinner.
lschmidt
Portland, OR
6/30/2014
This is the BEST miso dressing I've ever had. Great on tofu as well; marinated overnight then baked. So good!
FoodieSAK
Seattle, WA
6/19/2014
Way too salty. Good flavor and I might make it again but use only 1/4 of the dressing. I did skip the raw egg but I doubt that would have significantly cut down on the salt.
ilkaufman
5/23/2014
It's a basic, no more, no less. The flavors are nice, but nothing out of the ordinary. It's a good, cold side salad.
TheresaLynn
6/26/2013
