Cold Soba Noodles with Miso and Smoked Tofu

Photo by Joseph De Leo

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

6 servings


    • 1 tablespoon finely grated peeled ginger
    • 3 tablespoons miso paste
    • 3 tablespoons mirin, plus more to taste
    • 3 tablespoons unseasoned rice vinegar, plus more to taste
    • 1 tablespoon soy sauce, plus more to taste
    • 1/4 teaspoon kosher salt, plus more to taste
    • 1 pound soba noodles
    • 5 red radishes, thinly sliced
    • 5 scallions, trimmed, thinly sliced
    • 4 ounces smoked tofu, cubed


    1. Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
    2. Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
    3. Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

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