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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.

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk coconut milk, miso, mirin, sesame oil, canola oil, and salt in a large bowl; set aside.

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  • 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.

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