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Soba Noodles with Miso-Roasted Tomatoes
© Christina Holmes

Soba Noodles with Miso-Roasted Tomatoes

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Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for soba noodles; try adding shrimp for an even more substantial dish.

  1. 1/3 cup canola oil
  2. 3 tablespoons unseasoned rice vinegar
  3. 2 tablespoons light yellow miso
  4. 1 tablespoon minced peeled fresh ginger
  5. 1 tablespoon toasted sesame oil
  6. 1 tablespoon honey
  7. 2 teaspoons finely grated lime zest
  8. 2 tablespoons fresh lime juice
  9. Kosher salt
  10. 2 pints cherry tomatoes
  11. 8 ounces soba noodles
  12. 4 scallions, thinly sliced
  13. 1 tablespoon toasted sesame seeds
  1. Preheat the 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.
  2. 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.
  3. Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt; transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
Make Ahead The tomatoes can be roasted and refrigerated overnight. Rewarm before using.

Suggested Pairing

A brisk Australian Riesling.



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