Food Recipes Coconut-Miso Soba Salad 5.0 (1) Earthy buckwheat noodles meet a deeply savory miso dressing in this quick and healthy soba salad. Bittersweet broccolini draws out the nutty flavor of the noodles, and a complex coconut-miso dressing brings welcome richness to round out the dish. To make this a meal, add shredded chicken breast or poached shrimp. Avocado would play nicely, too. Soba noodles are made from buckwheat, which is actually a gluten-free seed, despite the confusing name. But, if you want this dish to be gluten-free, double check the ingredients on the soba noodle package, as some include wheat. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on July 2, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 25 mins Total Time: 25 mins Yield: 6 serves Ingredients ¼ cup well-shaken and stirred canned coconut milk 3 tablespoons white miso 3 tablespoons mirin 2 tablespoons toasted sesame oil, plus more for serving 2 tablespoons canola oil ½ teaspoon kosher salt, plus more for water 1 10-oz. bunch fresh Broccolini, trimmed 9 ounces uncooked soba noodles 3 scallions, trimmed and thinly sliced (about ¼ cup) 2 tablespoons toasted sesame seeds, divided 2 tablespoons toasted unsweetened coconut chips Crushed red pepper and flaky sea salt, for serving Directions Whisk coconut milk, miso, mirin, sesame oil, canola oil, and salt in a large bowl; set aside. Bring a large pot of generously salted water to a boil. Submerge Broccolini in water and cook until just tender, about 2 minutes. Transfer to a cutting board using tongs. Add soba noodles to boiling water; cook until just tender, about 4 minutes. Drain; rinse well under cold water and drain again. Transfer to coconut milk mixture in bowl; toss to combine. Chop Broccolini stems into ¼-inch pieces; chop florets into 1-inch pieces. Add Broccolini, scallions, and 1 tablespoon sesame seeds to noodle mixture; toss to combine. Transfer to a platter. Drizzle with sesame oil and sprinkle with coconut chips and remaining 1 tablespoon sesame seeds. Top with crushed red pepper and flaky salt. Chef's Notes Add grilled chicken, salmon, or shrimp to make this umami-rich salad even more substantial. Print