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Before you jump to Soba Noodles with Miso Roasted Tomatoes recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight from reading it, now let’s go back to soba noodles with miso roasted tomatoes recipe. To cook soba noodles with miso roasted tomatoes you need 12 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Soba Noodles with Miso Roasted Tomatoes:
- Take 1/3 cup of canola oil.
- Take 3 tablespoons of rice vinegar.
- You need 1 tablespoon of minced peeled fresh ginger.
- Take 2 tablespoons of yellow or white miso.
- Take 1 tablespoon of toasted sesame oil.
- Get 1 tablespoon of honey.
- Take 2 tablespoons of fresh lime juice.
- Use of Kosher salt.
- Get 2 pints of cherry tomatoes.
- Get 8 ounces of soba noodles.
- Provide 4 of scallions thinly sliced.
- Use 1 tablespoon of toasted sesame seeds.
Steps 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.
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