Soba Noodle Salad with Orange Ginger Miso Sauce
Another miso recipe!? Yes, it seems as though I couldn’t help myself this week. In my defence this one is a bit different than the roasted miso cauliflower though. This soba noodle salad has all the goods: slurpy buckwheat noodles, crispy five spice tofu, steamed Swiss chard and some raw veggies too.
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All about those Noods
I do love me some noodles and this soba noodle salad is no different. If you have never tried soba noodles before, I highly suggest giving them a try. It is important to make sure that they are gluten free if needed, as lots on the market are a blend of buckwheat and wheat. Contrary to what you may think, buckwheat is actually a seed/grain and completely wheat/gluten free. The name can be a little misleading, but buckwheat on its own is gluten free. Because it is gluten free, I find that soba noodles act a lot differently than regular noodles. They can really stick together after you cook, drain and rinse them. My advice is to take a little time to separate them after you’ve cooked them and rinsed them with cold water.
When Life Throws You a Curveball
Have you ever been in a situation where you are living life, things appear to be going according to “plan” and then one thing happens that completely fucks you up. Sorry for the language, but honestly nothing else accurately depicts how I feel right now. And it sucks. And I’ve realized that as much as I hate what is happening and I want so desperately to wish it all away, I simply can’t.
There are things in your life that you can’t control like other peoples actions. The only thing directly in your control is how you react to it. It’s taken me a really long time to understand that because previously I would want to control things that weren’t in my control. The situation I find myself in right now is teaching me that and so much more. As shitty as thigs seem right now, I do believe there is a lesson here. I may not understand it, but I will… eventually.
Just Trying to Keep it Honest
I am not trying to be cryptic or anything, but I am simply not able to go into things further at the moment. In time, I’ll be able to share, but how much I don’t know. I never intended to share so much about my personal life on here, but it kind of happened. And I cannot gloss over this period of my life because it doesn’t fit with a perception of what people know about me, or because it isn’t a picture perfect moment. It is however a real life moment and that is why I will share more soon. If you can for now, just send me some positive energy because I need it.
Use What You Got For this Soba Noodle Salad
For this soba noodle salad recipe, you can completely customize it to your liking. I used a mix of raw and cooked veggies, but if you don’t have or want to use a specific ingredient don’t feel like you have to. If you don’t like Swiss Chard, try using kale, spinach or another green. If you don’t have radish, feel free to add more shredded carrots or omit. Bottom line- use what you got.
If you make this soba noodle salad, be sure to let me know by tagging me on Instagram or share in the comments below.
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Soba Noodle Salad with Orange Ginger Miso Sauce
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4
- Category: dinner
- Method: stovetop, oven
- Cuisine: Japanese American
- Diet: Vegan
Description
An easy soba noodle salad brightened up with an orange ginger miso sauce.
Ingredients
- 1 block extra firm tofu organic, cut into cubes and then pressed
- 1 tsp five spice
- 1 tbsp arrowroot powder
- 2 tsp coconut aminos or tamari
- 1 package soba noodles
- 5 leaves Swiss chard, roughly torn
- 2 carrots, shredded
- 1 watermelon radish, sliced thin
For the miso sauce:
- 1 tbsp light miso organic
- 2 1/2 tbsp fresh orange juice
- 1/2 tsp ginger, minced
- 1 tsp coconut aminos or tamari
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1-2 tbsp water
Instructions
- Preheat the oven to 400, line a baking sheet with parchment paper so the tofu doesn’t stick. Slice the tofu into even slabs and then into cubes.
- Place the tofu cubes on a plate with a clean towel or paper towel below and on top, place a cutting board on top of the plate. Place something heavy on top of the plate, I used my cast iron pan. Let that sit for about 20-30 minutes.
- Remove the tofu and add to a medium sized mixing bowl and add in the five spice, arrowroot powder and coconut aminos and make sure all the tofu is covered and no white powder remains.
- Place on a baking sheet and bake for 13 minutes, then flip them around and bake for 12-13 minutes more.
- While the tofu is baking, make the miso dressing by combining all sauce ingredients in a small bowl.
- Cook the soba noodles, drain and rinse and set aside. Using the same pot add the Swiss chard and sauté for 1-2 minutes over low heat. Then add the noodles back in and add the sauce.
- Place the noodles in a bowl, top with shredded carrots, radish, tofu and sesame seeds as garnish.
