Have you ever had Soba noodles? They are glorious! Let’s dive in to discuss this very delicious Soba Noodle Bowl with Miso-Tahini Dressing!
If you’re on a bit of a quest to eat healthy (balance is truly the key!), then look no further than this recipe right here. It is deliciously vegan, plant-based and gluten-free. But it also doesn’t skimp on flavor and doesn’t taste “healthy”. Soba noodles are truly a gift! And this miso and tahini dressing is very flavorful and fresh tasting.
What Are Soba Noodles?
Soba Noodles originate in Japan and are made entirely of buckwheat flour. They take tremendous skill and technique to master; often times chefs in Japan their entire lives attempting to perfect their way of making soba noodles.
Obviously the store-bought dried versions (that were used) are not as amazing as the ones you’ll find in small soba restaurants in Japan. When I was in Japan a few years ago, I had the pleasure of eating the simplest, best bowl of soba noodles of my life. And let me tell you, they were life-changing.
I find that 100% buckwheat flour soba noodles can cook up quite gummy and not so appetizing. I usually buy and cook up noodles that are cut with regular wheat flour, making the bite and tenderness totally perfect.
If you are gluten-free be sure to check the label since not all of them are created equally!
How to Make Miso-Tahini Dressing
If I had to argue a few things to have on hand at all times when trying to eat healthy, I’d vote for miso and tahini.
Miso, for one, hardly ever goes bad. A tub of organic miso in the fridge can dress up any good salad or, heck, I even put it in cookies.
To make the dressing, you’ll need:
– warm water
– sweet white miso
– tahini, stirred
– sesame oil OR olive oil
– ponzu or umeboshi vinegar (plum vinegar)
Mix it all up. That’s it–super easy!
How to Cook Soba Noodles
Soba Noodles are way different than 100% wheat noodles. Here are some tips on getting great results:
– don’t salt the water prior to boiling
– set a timer (soba noodles cook quickly)
– expect them to cook quicker than the label recommends. I find that most packages recommend 6 minutes, while I’m happy with their doneness around 3 minutes.
The shaved brussels sprouts OR cabbage aren’t cooked, instead they rely on the residual heat from the noodles to heat them up and wilt them just slightly. It’s more of a room temperature sort of meal. I love the avocado and pickled ginger on just about everything and they work great in this scenario too. And if you’re in the mood for an egg, I don’t see why or how a soft-boiled egg wouldn’t be totally delicious in this bowl.
In the winter, I’ll add shaved brussels sprouts. In the summer months, I use shredded cabbage.
Choose your own adventure!
If you make this Soba Noodle Bowl with Miso-Tahini Dressing, let me know via Instagram!
Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing
- 1/4 cup tahini if oil is on top, be sure to reincorporate it
- 1 tablespoon sesame oil or olive oil
- 1 tablespoon sweet white miso
- Juice from 1/2 lemon
- 1 teaspoon coconut nectar syrup OR brown rice syrup OR honey
- 1 teaspoon ponzu or umeboshi plum vinegar or rice wine vinegar
- 1 teaspoon garlic clove
- 1 tablespoon warm water
- 1/2 teaspoon kosher salt
- 1/2 pound about 10 Brussels sprouts, shaved or about a 1 cup thinly sliced cabbage
- 8 ounces soba noodles
- 1 tablespoon black or white sesame seeds as garnish
- 1 green onion sliced, as garnish
- 1 avocado sliced, as garnish
- Pickled ginger as garnish
- To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
- If needed, peel the outer leaves of the brussels sprouts (only if they're wilted and slightly brown). Using a mandoline or sharp knife, slice the brussels sprouts thinly. Add the brussels sprouts to a medium bowl. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package's instructions. (I always find that I need less time than the recommended time so be sure to taste the noodles starting at the 3-minute mark.) Drain the noodles and rinse with lukewarm water. If they seem like they're sticking together, drizzle a teaspoon of olive oil or sesame oil over them and toss them together. This will loosen them up. Add them immediately to the bowl or pot with the brussels sprouts and add the dressing.
- Toss everything together, using a fork, until everything is evenly coated in the dressing. Give it a taste and adjust the salt according to your liking.
- Divide amongst bowls and garnish with green onions, sesame seeds, avocado and pickled ginger.