Soba Noodle Salad with Summer Vegetables
https://sudachirecipes.comThis soba noodle salad is perfect for summer. Made with seasonal vegetables and chilled buckwheat noodles topped with a tasty miso-flavored meat sauce, it is easy to make, refreshing, and delicious!
Equipment
- Bamboo Zaru
Ingredients
- 200 g dry soba noodles 100g per portion
- ice
- 30 g okra
- 100 g tomato(s)
- 100 g eggplant(s)
- 1 tsp sesame oil for cooking
- 100 g ground beef or pork
- 1 ½ tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp yellow miso paste (awase miso) I used awase/yellow miso
- sesame oil garnish
- finely chopped green onions optional garnish
Instructions
- First, boil 200 g dry soba noodles as instructed on the packaging. Once cooked, drain and wash the noodles under cold water. Place on a tray with ice to cool.
- Wash and dry your vegetables. Thinly slice 100 g tomato(s), roughly cut 100 g eggplant(s) and cut 30 g okra into thick pieces.
- Heat a frying pan on medium. Once hot, add 1 tsp sesame oil and 100 g ground beef.
- Once the meat is cooked through, add the eggplant and stir fry until slightly softened.
- Add 1 ½ tbsp soy sauce, 2 tbsp mirin and 1 tbsp yellow miso paste (awase miso), and mix thoroughly.
- Add the okra and continue to stir fry until the liquid has reduced and thickened. Once thickened, remove from the heat.
- Divide the soba noodles onto serving plates and top with the miso meat sauce. Place the sliced tomato on the side and top with finely chopped green onions.
- Drizzle with sesame oil and enjoy!
Notes
Make it vegetarian-friendly by using vegan miso paste and switching the meat out for tofu or a plant-based alternative.
Feel free to customize the dish with other summer vegetables such as bell peppers, zucchini or cucumber, etc!