I love serving these chilled soba noodles with roasted salmon and sauteed broccolini with ginger and garlic. The dressing is super versatile and can be tossed with kale for a creamy, umami-rich salad or even as a dip for raw or roasted veggies.
While you’re making this dressing you will notice that as you start to mix the rest of the ingredients into the tahini it will seize and become very thick. Add the warm water a little at a time to thin it back out again until it is a smooth pourable consistency.
A note about Miso:
Miso is a fermented soybean paste used in a lot of different types of Asian cooking. It’s rich, salty, umami flavor makes it a great addition to sauces, soups, marinades, and dressings. There are many different types of Miso and if you’re lucky enough to have an Asian market by you I suggest heading there to check out their selection. This recipe uses “white” or “sweet” miso which can be found at most grocery stores.
Miso-Tahini Soba Noodles
- 1/4 c tahini
- 2 tbs miso paste
- 1 tbs rice wine vinegar
- 1 tbs soy sauce
- 1 tbs sesame oil
- 1 clove garlic chopped or grated
- 1/4 c warm water
- 1/2 lb cooked and cooled soba noodles
- In a small bowl whisk together the miso, garlic, and tahini, then add in the sesame oil, soy sauce, and rice vinegar.
- Add the water a little at a time to thin out the dressing to a pourable consistency. You may or may not need all of it.
- Toss the chilled soba noodles with the dressing. They are delicious as is however feel free to add shredded carrots, sesame seeds, scallions, fresh herbs, roasted salmon.