Soba Noodle Salad with Matsutake and Miso Dressing
A refreshing and light Japanese salad featuring chilled soba noodles tossed with sautéed matsutake mushrooms, fermented tofu, and a rich miso dressing. Garnished with sesame seeds and scallions.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
medium
Total Time
45 min
Ingredients
Step-by-Step
Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions, about 5-7 minutes, until tender. Drain and rinse under cold water to cool completely. Set aside.
In a large skillet, heat 1 tbsp of sesame oil over medium-high heat. Add the sliced matsutake mushrooms and sauté for 5-7 minutes, until tender and lightly browned. Remove from heat and let cool slightly.
In a small bowl, whisk together the white miso paste, rice vinegar, 1 tbsp sesame oil, honey, and 2 tbsp water to make the dressing. Taste and adjust seasoning as needed.
In a large bowl, combine the cooked and chilled soba noodles, sautéed matsutake mushrooms, and crumbled fermented tofu. Drizzle the miso dressing over the salad and toss gently to coat.
Garnish the soba noodle salad with sesame seeds and sliced scallions. Serve chilled or at room temperature.