1400 700 vegan misomustardsobanoodleswithtofu hero

Miso Mustard Soba Noodles

with Tofu & Shaved Vegetables

dinner

Quick and Easy Spring Recipes Summer Recipes High-Protein Nut-Free Japanese Beans/Legumes Pasta Root Vegetables Tofu Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
560
FAT
6g
CARBOHYDRATES
98g
PROTEIN
28g

MAIN INGREDIENTS

  1. 4 oz sugar snap peas
  2. 2 radishes
  3. 2 scallions
  4. 6 oz Wildwood Organic Sproutofu Baked Tofu
  5. 1 clove garlic
  6. 1 lemon
  7. 2 tbsp white miso paste
  8. 1 tbsp Dijon mustard
  9. 1 tsp agave
  10. 6 oz soba noodles
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the soba noodles. Thinly slice the sugar snap peas. Thinly slice the radishes. Thinly slice the scallions. Slice the tofu.

2
Make the miso mustard dressing

Make the miso mustard dressing Peel and mince the garlic. Halve the lemon. In a large bowl, combine the minced garlic, 2 tbsp lemon juice, white miso paste, Dijon mustard, and agave. Whisk the dressing well while drizzling in 3 tbsp olive oil. Taste the miso mustard dressing and adjust seasoning with salt.

3
Cook the soba noodles

Once the water is boiling, add the soba noodles and gently stir. Cook until al dente, about 4 to 5 minutes. Drain and rinse under cold water to stop the cooking process. Return the noodles to the pot, off of the heat, and toss with 1 tbsp miso mustard dressing.

4
Serve

Divide the soba noodles between large bowls. Top with sliced sugar snap peas, radishes, scallions, and tofu. Drizzle with remaining miso mustard dressing. Dig in!