These Miso-Tahini Soba Noodle Bowls are so fresh and hearty, yet super easy to whip up! The noodles and veggies are tossed with a delicious blend of creamy tahini, savory miso, and a touch of lemon, soy sauce, sesame oil, garlic and ginger. Mmmm!
I have been experimenting with miso and tahini (separately and together), and have made some incredible dishes. I’ve made numerous sauces and marinades to add some much needed pizzazz to my meals. This dressing has miso + tahini + a few other asian flavors (soy sauce, sesame, garlic, ginger) to create a delicious savory and comforting dish.
What is Miso?
Miso is a paste commonly used in Japanese cuisine. It is made from fermented soybeans, salt, and kōji (a fungus that is also used to make sake).
There are many different varieties – the longer it ferments, the darker it gets. You will usually find white miso and red miso at the store. White miso is a lighter in color and milder in taste. Red miso is darker in color and stronger/funkier in taste. Light miso still goes a long way, and is typically in sauces and dressings. Dark miso is best for rich braises and stews.
Miso is also very good for you! It is rich in vitamins and minerals, particularly B Vitamins, Vitamin E, K, and folic acid. Because miso is fermented, is rich in probiotics and healthy gut bacteria. A win for your tastebuds and also your gut!
What is Tahini?
Tahini is simply, ground sesame seeds and has a nutty and bitter flavor. To remove the bitter flavor, balance tahini with lemon or another acid, and the flavor will completely change. I actually don’t like tahini on it’s own, but when I add lemon and salt, I end up licking the spoon. Do a taste test to see the difference!
I added these two flavors with lemon, soy sauce, sesame oil and some ginger and garlic to create a flavorful, creamy sauce that you’ll want to put on EVERYTHING.
Why Soba Noodles?
Soba noodles are also from Japan and are thin noodles made with buckwheat flour. Although contrary to the name, buckwheat is not actually wheat! Soba noodles are gluten-free and high in manganese (bone health), thiamin (aka B1), protein (6g/cup) and fiber (3g/cup).
I am reminiscing on some of the BEST soba I had in Kyoto, at Arashiyama Yoshimura, just outside the Arashiyama forest. They had the most perfectly cooked cold soba!
For the Miso-Tahini Soba Noodles:
Okay, now that I’ve bored you with all the ingredients, here’s how to make this dish! It’s quite simple –
Miso-tahini dressing + soba noodles + fresh veggies
I love to make the miso-tahini the night before to allow the flavors to really stand out. The ginger and garlic are much stronger the next day! If you are making the same day, don’t worry! Pop in a blender or food processor to get the ginger and garlic to pop.
Toss the cooked soba noodles with the miso-tahini dressing, add some fresh carrots, cucumbers, green onions and cilantro. Garnish with black sesame seeds!
Looking for something else?
Miso-Tahini Soba Noodle Bowls
- 10 oz soba noodles (3 bunches)
- 1 cucumber, chopped
- 2 carrots, chopped
- 1/4 cup green onions, sliced
- 1/2 bunch cilantro, chopped (about 3/4c loosely chopped)
- 1/4 tsp red chili flakes (optional)
- 1 cup Miso Tahini dressing
- 1 tbsp black sesame seeds for garnish
For the Miso-Tahini Dressing:
- 4 tbsp tahini
- 1.5 tbsp shiro (white) miso
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- 2 tsp honey
- 1/4 cup water
- For the Miso Tahini dressing: combine all the ingredients together in a bowl. Add water slowly, adjust more/less for desired consistency. Allow the dressing to rest overnight. (or place in a blender if making the same day!)
- Cook the soba noodles according to instructions. Drain and toss with a dash of sesame oil to prevent sticking.
- In a large bowl, add chopped cucumber, carrots, green onions, cilantro, and red chili flakes.
- Add soba noodles and 1/2-3/4 cup miso tahini dressing. Combine well and top with black sesame seeds!