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The ingredients needed to prepare Soba Noodles with Miso Roasted Tomatoes:
- Prepare 1/3 cup canola oil
- Prepare 3 tablespoons rice vinegar
- Provide 1 tablespoon minced peeled fresh ginger
- Use 2 tablespoons yellow or white miso
- You need 1 tablespoon toasted sesame oil
- Provide 1 tablespoon honey
- Use 2 tablespoons fresh lime juice
- Prepare Kosher salt
- Take 2 pints cherry tomatoes
- Get 8 ounces soba noodles
- Use 4 scallions thinly sliced
- Use 1 tablespoon toasted sesame seeds
Instructions to make Soba Noodles with Miso Roasted Tomatoes:
- Preheat oven to 425. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt. (I also do a faster version where I boil 4-5 tomatoes with 1 cup or 2 of tomato paste and throw all the ingredients from the bowl like it was a pasta sauce).
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the Miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl (for a quicker version look at my suggestion in step 1)
- Cook the soba in boiling water just until al dente (4 min). Drain and cool under cold running water. Add the soba, scallions (I prefer using green onions) and half of the remaining dressing to the tomatoes and toss well. Serve and garnish with sesame seeds (I use furikake). Serve with the remaining dressing
You know, the one that's served in the iron pot with noodles and all Miso: I have found that white miso has a mild, tangy taste. I have tried red miso, but I think the flavor is too strong for my taste. Use what tastes good to you! The noodle salad itself is served at room temperature with the hot roasted chicken placed on top at the last minute. This simple miso soba soup is an easy, healing weeknight dinner.
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