Miso Mustard Soba Noodles
with Tofu & Shaved Vegetables
INGREDIENTS
- 12 oz sugar snap peas
- 6 radishes
- 6 scallions
- 18 oz Wildwood Organic Sproutofu Baked Tofu
- 3 cloves garlic
- 2 lemon
- 6 tbsp white miso paste
- 3 tbsp Dijon mustard
- 1 tbsp agave
- 18 oz soba noodles
- 9 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
INSTRUCTIONS
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.
Make the miso mustard dressing Peel and mince the garlic. Halve the lemons. In a large bowl, combine the minced garlic, 6 tbsp lemon juice, white miso paste, Dijon mustard, and agave. Whisk the dressing well while drizzling in 9 tbsp olive oil. Taste the miso mustard dressing and adjust seasoning with salt.
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 3 tbsp miso mustard dressing.
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!
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