Soba Salad with Miso Vinaigrette

Vegetarian Times Issue: October 1, 2008 p.86

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White miso, the mildest version of the soybean paste, is slightly sweet, and less salty than brown or red miso. We offer a range of amounts for it here, depending on how intense you like the flavor.

Directions

1. Cook soba noodles according to package directions. Rinse under cold water, drain, and place in large bowl.

2. Blend miso, sesame oil, rice vinegar, pickled ginger, and 3 Tbs. water in blender until smooth. Stir carrots, radicchio, green onions, nori, sesame seeds, and miso mixture into soba noodles. Serve cold.

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ingredient list

Serves 8

1–2 Tbs. white miso paste
8 oz. soba noodles
1 Tbs. toasted sesame oil
1 Tbs. rice vinegar
1 tsp. pickled ginger
2 carrots, cut into matchsticks
1 head radicchio, thinly sliced
2 green onions, chopped
1½ sheets toasted nori, cut into thin strips
2 Tbs. toasted sesame seeds

Nutritional Information

Per :

Calories	151
Protein	5g
Total Fat	3.5g
Saturated Fat	0.5g
Carbs	26g
Choelsterol	0mg
Sodium	164mg
Fiber	3g
Sugar	3g

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