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
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Japanese
Ingredients
- 8gmatsutake mushrooms, sliced
- 1/4cupfermented tofu, crumbled
- 8ozsoba noodles
- 2tbspwhite miso paste
- 2tbsprice vinegar
- 1tbspsesame oil
- 1tsphoney
- 2tbspwater
- 2tbspsesame seeds
- 2scallions, sliced
Step-by-Step
- 1
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.
10m - 2
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.
7mmedium-high heat - 3
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.
5m - 4
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.
5m - 5
Garnish the soba noodle salad with sesame seeds and sliced scallions. Serve chilled or at room temperature.
3m