Daikon Soba Noodle Salad With Miso Ginger Vinaigrette Recipes

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SOBA SALAD WITH MISO DRESSING



Soba Salad with Miso Dressing image

Provided by Michael Romano

Categories     Salad     Ginger     Soy     Vegetarian     Dinner     Lunch     Carrot     Radish     Spring     Noodle     Soy Sauce     Lime Juice     Green Onion/Scallion     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
For the dressing
5 tablespoons white miso paste
1/2 cup chopped peeled fresh ginger
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 large egg
1 cup vegetable oil
Freshly ground black pepper
1 pound soba noodles
4 medium carrots, peeled and coarsely grated (about 4 cups)
2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
2 bunches radishes, thinly sliced (about 4 cups)

Steps:

  • Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
  • Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
  • Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
  • In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

SOBA NOODLE SALAD WITH MISO DRESSING



Soba noodle salad with miso dressing image

Soba noodle salad combines nutty buckwheat noodles, heaps of crunchy veg, charred sweetcorn with addictive miso orange dressing. Naturally vegan and gluten-free

Provided by Ania

Categories     large plates     salads and soups     small plates

Yield serves 4 as a starter

Number Of Ingredients 22

2 ears of corn or 1 cup tinned corn
1 tsp neutral tasting oil (skip if oil-free)
200 g / 7 oz buckwheat soba noodles (GF certified if gluten-intolerant)
2 lacinato kale leaves, massaged and chopped thinly
50 g / 1¾ oz sugar snaps, sliced thinly across
1 carrot, peeled and julienned
8 radishes, sliced thinly
1 small zucchini, julienned
¼ kohlrabi, cut into matchsticks
2 spring onions / scallions, green parts only, thinly sliced
small bunch of fresh coriander, chopped
black sesame seeds, to decorate
30 ml / 2 tbsp white / shiro miso paste
1 tbsp cashew butter or tahini (or neutral tasting oil for nut / seed-free version)
60 ml / ¼ cup freshly squeezed orange juice
1 tbsp lime juice
2 tsp maple syrup
1 tbsp toasted sesame oil (for oil free version use more nut / seed butter)
1-2 tsp finely grated ginger
1 small garlic clove, finely grated
1/8 tsp white (or black) pepper
a pinch of chilli (optional)

Steps:

  • Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.
  • Bring a pot of water to the boil and cook your soba noodles as per packet instructions. They overcook easily so I tend to err on the side of caution and cook them for a little less, say 4 minutes (even if the packet says 5).
  • While the noodles are cooking, prepare a big bowl of cold water. Once the noodles are done, drain them, immediately rinse them under a cold tap and then dump them in a bowl of cold water. It arrests the cooking process and stops the noodles from getting all sticky. Drain and stir a teaspoon of sesame oil through them to keep them nicely separate (skip if not using oil).
  • Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and sesame seeds.
  • If you want to make this salad more substantial, why not add my sesame coated tofu or simple baked tofu.
  • Combine miso paste and cashew butter / tahini in a small bowl. Slowly add in all of the wet ingredients stirring the whole time to make sure the dressing has no lumps.
  • Season with ginger, garlic, white pepper and chilli if using. If you use cashew butter that is a bit thicker, you may want to add a drop of water (or more orange juice) to achieve the right - pourable yet thick - consistency.

Nutrition Facts : Calories 357.63 calories, Carbohydrate 61.71 grams, Cholesterol 0 milligrams, Fat 9.46 grams, Fiber 5.31 grams, Protein 14.1 grams, SaturatedFat 1.44 grams, Sodium 839.69 milligrams, Sugar 12.8 grams, TransFat 0 grams, UnsaturatedFat 8.02 grams

GRILLED CHICKEN AND SOBA NOODLES WITH MISO VINAIGRETTE



Grilled Chicken and Soba Noodles with Miso Vinaigrette image

Miso is a thick, fermented soybean paste. It comes in several versions; the most common, shiro miso, is also the mildest and sweetest. You may see it called yellow or white miso at the supermarket. If you're feeling adventurous, opt for "red miso." It's the darkest miso and has a strong, smoky flavor. Small bits of Japanese miso add worlds of flavor to every type of dish, from soups to stir-fries. In this grilled chicken dish, the miso vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can be made a couple of days ahead, and the cooked dish makes great leftovers.

Provided by Laraine Perri

Time 22m

Yield Serves 4 (serving size: 1 chicken cutlet and 3/4 cup noodle mixture)

Number Of Ingredients 16

3 ounces uncooked soba noodles
1/2 cup shredded carrot
2 tablespoons canola oil
1 tablespoon white/yellow miso (soybean paste)
1 tablespoon rice wine vinegar
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon honey
1 1/2 cups thinly sliced red cabbage
1/2 cup diagonally sliced green onions
1 teaspoon black sesame seeds
2 (8-ounce) skinless, boneless chicken breast halves, halved horizontally to form 4 (4-ounce) cutlets
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray

Steps:

  • Prepare soba noodles according to package directions. Add carrot during last minute of cooking. Drain; rinse with cold water. Drain.
  • Combine oil and next 6 ingredients (through honey) in a large bowl, stirring with a whisk. Place 2 tablespoons miso mixture in a medium bowl. Add noodle mixture, cabbage, and green onions to remaining miso mixture; toss to coat. Sprinkle with sesame seeds.
  • Sprinkle chicken with pepper and salt. Add chicken to reserved 2 tablespoons miso mixture, turning to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 3 minutes on each side or until done. Serve with noodle mixture.

Nutrition Facts : Calories 329, Carbohydrate 25 g, Cholesterol 73 mg, Fat 12.9 g, Fiber 2 g, Protein 30 g, SaturatedFat 1.6 g, Sodium 586 mg

SOBA SALAD WITH MISO DRESSING



Soba Salad With Miso Dressing image

Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Provided by Kumquat the Cats fr

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
3 -4 tablespoons soy sauce
1 lime, juice of
2 tablespoons miso (white or light)
1 tablespoon mirin or 1 teaspoon sugar, to taste
1 (10 ounce) package spinach, fresh washed and trimmed
1/4 cup scallion, chopped
salt and pepper, to taste
1 tablespoon ginger, freshly grated

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE



Soba Noodle Salad with Sesame Ginger Soy Vinaigrette image

This easy and flavorful Asian-inspired soba noodle salad is perfect with any veggies you have on hand and can be served cold, warm, or at room temperature.

Provided by Liz DellaCroce

Categories     Side

Time 15m

Number Of Ingredients 12

8 ounces Japanese soba noodles
2 cups green beans (trimmed and cut in 2 in. pieces)
1 medium carrot (grated)
1/2 cup scallions (minced)
2 tablespoons black roasted sesame seeds
salt and pepper to taste
2 tablespoons lime juice
2 tablespoons soy sauce (low sodium)
1 tablespoon sugar
1 tablespoon grated ginger
1 tablespoon sesame oil
1/2 tablespoon chili paste (optional)

Steps:

  • Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
  • Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
  • In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
  • Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
  • Toss well to coat and season with salt and pepper to taste before serving.

Nutrition Facts : Calories 328 kcal, Carbohydrate 57 g, Protein 9.5 g, Fat 8.5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 32 mg, Fiber 6.6 g, Sugar 7.7 g, UnsaturatedFat 7.5 g, ServingSize 1 serving

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

Steps:

  • Combine the dressing ingredients in a small bowl and set aside.
  • Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
  • Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

DAIKON SOBA NOODLE SALAD WITH MISO GINGER VINAIGRETTE



DAIKON SOBA NOODLE SALAD WITH MISO GINGER VINAIGRETTE image

Categories     Salad     Vegetarian     Quick & Easy

Yield 6

Number Of Ingredients 12

2 Bundles Soba Noodles
1 whole (1 1/4 Cup) daikon radish, diced medium, soaked in cold water for 20 minutes
1 Cup organic English cucumber, halved, seeded, diced medium
1/4 Cup organic scallions, sliced on a bias
Miso Ginger Vinaigrette
1 Tbsp ginger, grated
3 Tbsp organic rice wine vinegar
1/2 tsp mirin
1 Tbsp lime juice, fresh
1/4 Cup organic white miso paste
1 1/2 tsp organic agave nectar (can be swapped out for granulated sugar with an equal measurement)
3 Tbsp raw sesame oil

Steps:

  • 1) Bring water to a boil and add the soba noodles as said on package. Cook noodles al dente. Strain noodles. Rinse the noodles well under cold water. Toss with 1 tablespoon of sesame oil to keep from sticking and place in regrigerator while preparing the rest of the dish. 2) While the noodles are chilling, start to prepare the daikon and cucumber. Set aside and continue onto the vinaigrette. 3) Whisk together the grated ginger, rice vinegar, mirin, lime juice, white miso paste and organic raw agave nectar. Once emulsified, slowly stream in the sesame oil until well blended. 4) In a large mixing bowl combine the chilled noodles, daikon radish, cucumber and Miso Ginger Vinaigrette. Mix well. 5) Garnish with green scallions and black sesame seeds. Enjoy!

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