Skip to main content
Epicurious
Bon Appétit

Soba With Tofu and Miso-Mustard Dressing

By Claire Saffitz
Image may contain Dish Food Meal Bowl Noodle Pasta and Soup Bowl
Alex Lau

This colorful cold noodle salad is infinitely riffable. Check out Ramen With Steak and Sesame-Ginger Dressing, Rice Noodles With Shrimp and Coconut-Lime Dressing, and Udon With Chicken and Garlicky Peanut Dressing for even more ideas.

Recipe information

  • Yield

    4 servings

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons white miso
1 tablespoon spicy Chinese or Dijon mustard
1 teaspoon pure maple syrup
1 garlic clove, finely grated
½ cup olive oil
8 ounces dried soba noodles
Kosher salt
3 scallions, thinly sliced on the diagonal
8 ounces store-bought braised tofu, cut into matchsticks
2 cups pea shoots
1 cup thinly sliced sugar snap peas
1 cup thinly sliced red radish
2 toasted nori sheets, crumbled
Finely grated fresh horseradish (for serving)

Preparation

  1. Step 1

    Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.

    Step 2

    Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

    Step 3

    Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and horseradish and drizzle remaining dressing over.

    Step 4

    Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

TagsSoba NoodleNoodlePasta & NoodlesTofuMisoSummerSpringQuickEasyWeeknight MealsDairy FreeVegetarianVeganHealthyishLunchDinnerBon AppétitPasta SaladPasta
Read More
Cold Matcha Noodles
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Green Pasta e Fagioli
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Beans and Greens With Halloumi Cheese Crumbles
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Baan Mae’s Thom Khem Thaohu
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.