Recipes Soba Noodles with Miso-Roasted Tomatoes 5.0 (559) 1 Review 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. Slideshow: Fast Asian Noodles and Ramen Recipes By Ashley Rodriguez Updated on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Ingredients 1/3 cup canola oil 3 tablespoons unseasoned rice vinegar 2 tablespoons light yellow miso 1 tablespoon minced peeled fresh ginger 1 tablespoon toasted sesame oil 1 tablespoon honey 2 teaspoons finely grated lime zest 2 tablespoons fresh lime juice Kosher salt 2 pints cherry tomatoes 8 ounces soba noodles 4 scallions, thinly sliced 1 tablespoon toasted sesame seeds Directions 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. 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. 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. Rate it Print