My sister makes very tasty soba noodle salad and trying to copy her, I made one based on the Moosewood Restaurant Cooks at Home cookbook. Not as tasty as hers, but it will have to do! I would definitely make it again because it is so simple.
a few big handfuls of baby spinach
2/3 cup of chopped scallions
1/2 block of extra firm tofu, cut into small cubes
1 package of soba noodles
Sauce- 1 Tbs brown miso paste
- 1/3 cup of hot water
- 2 Tbs of apple juice
- 2 Tbs of sesame oil
- 1/4 cup of tamari or soy sauce
- 1 Tbs of finely grated fresh ginger
- 2 Tbs rice vinegar
Sesame seeds as topping (optional)
Bring a large covered pot of water to a rapid boil. Cook the noodles until just tender, about 3 minutes. Drain, rinse under cold water, and drain again.
While the pasta cooks, prepare the sauce: In a small bowl, dissolve the miso in the water. Whisk in the apple juice, sesame oil, soy sauce, ginger, and vinegar. Chop the scallions.
In a serving bowl, toss the baby spinach, tofu, scallions, and sauce with the noodles. I put the spinach in first to allow it to wilt a bit with the warm noodles. Sprinkle with sesame seeds right before serving.
Serve warm or cooled.
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