Soba Salad with Miso Dressing

Ingredients for Soba Salad with Miso Dressing

• Kosher salt

• 5 tablespoons white miso paste

• 120ml chopped peeled fresh ginger

• 60ml soy sauce

• 45ml fresh lime juice

• 1 large egg

• 240ml vegetable oil

• Freshly ground black pepper

• 450g soba noodles

• 4 medium carrots, peeled and coarsely grated (about 650g )

• 2 bunches spring onions, thinly sliced on the bias (about 375g )

• 2 bunches radishes, thinly sliced (about 950ml )

Bring 3.8L water to a boil in a large pot and add 2 tablespoons salt.

Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)

Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.

In a large bowl, combine the noodles with the carrots, spring onions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.