This is my current favorite dish, I eat it all the time. It can be eaten hot or cold and features whichever veggies you have in the fridge, raw or cooked. They all taste delicious with the creamy miso-tahini-lemon dressing! For me, the cinnamon-roasted sweet potato is essential though, as well as my beloved red cabbage. As for the soba noodles, the ones I used here have only 20 percent buckwheat content, since those are the ones most readily available where I live. The 100% buckwheat noodles taste even better though I think with their nutty flavor – and they are gluten free, so use those if you can! A common problem with soba noodles is that they tend to get quite sticky, but you can find detailed instructions on how to avoid this and how to cook them properly on Food52.
Soba noodle bowl with veggies and miso-tahini dressing
- One sweet potato, peeled if not organic
- A pinch of cinnamon
- One zucchini
- Two teaspoons of olive or sesame oil
- 50 grams or one oz.of soba noodles per bowl - they usually come packaged in serving sizes
- One avocado
- One spring onion
- A wedge of cabbage
- Half a cucumber
- Other vegetables, such as carrots, kohlrabi (pictured), spinach...
- Three teaspoons of white miso paste, shiro miso per bowl
- Two teaspoons of tahini per bowl
- Juice of one lemon per bowl
- Sesame seeds
- Freshly ground black pepper
- Start by roasting the vegetables you can"t or don't want to eat raw, such as in this case the sweet potato and the zucchini. Cut them into thick slices and spread them out on a baking tray.
- Sprinkle the sweet potato with a little cinnamon if you like and drizzle some oil on both, the zucchini and the sweet potato.
- Roast them in the oven at 200 degrees (350 F) until soft, about 30 minutes.
- Meanwhile, bring a pot of water to a boil. Add the soba noodles and cook them for two or three minutes (check the package for cooking instructions though, to be on the safe side), then drain them and rinse with cold water immediately, so they don't stick together (see the link from Food52 above for more details).
- While the noodle water is heating up, prep the other vegetables. Cut the avocado and the cucumber into thin slices, shred the cabbage, slice the kohlrabi or carrots, as well as the spring onion.
- In a small bowl, mix the miso paste, tahini and lemon juice together for the dressing. Add a few spoons of water if it's too thick.
- When the sweet potato and zucchini are done, cut them into pieces as well.
- Place one portion of noodles in each bowl, add the veggies and the sauce, and sprinkle with a few sesame seeds and black pepper.