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Epicurious

Soba With Tofu and Miso-Mustard Dressing

Image may contain Dish Food Meal Bowl Noodle Pasta and Soup Bowl
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Udon With Chicken and Garlicky Peanut Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons white miso
1 tablespoon spicy Chinese or Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, finely grated
½ cup olive oil
8 ounces dried soba noodles
Kosher salt
3 scallions, thinly sliced on the diagonal
8 ounces store-bought braised tofu, cut into matchsticks
2 cups pea shoots
1 cup thinly sliced sugar snap peas
1 cup thinly sliced red radish
2 toasted nori sheets, crumbled
Finely grated fresh horseradish (for serving)

Preparation

  1. Step 1

    Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and horseradish and drizzle remaining dressing over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

TagsSoba NoodleNoodlePasta & NoodlesTofuMisoSummerSpringQuickEasyWeeknight MealsDairy FreeVegetarianVeganHealthyishLunchDinnerBon AppétitPasta SaladPasta
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