Springtime Soba with Miso Sauce
- 4 ounces medium tofu
- 2 tablespoons cornstarch
- 3 tablespoons coconut oil or vegetable oil
- 2 tablespoons salt
- 4 ounces asparagus, trimmed and cut into 2-inch pieces
- 4 ounces soba (plain, green tea, or mugwort flavored)
- 1 tablespoon butter, melted
- 2 teaspoons white miso
- 1 teaspoon lemon juice
- 2 tablespoons chopped chives
- 2 ounces watercress (about 2 cups), tough stems removed
- 2 small radishes, thinly sliced
- Toasted sesame seeds (black or white), for garnish
- This recipe is vegetarian
- Produce
- 2 ounces watercress (2 cups)
- Asparagus (4 ounces)
- Chives (2 tablespoons)
- Radishes, small (2)
- Condiments
- White miso (2 teaspoons)
- Cooking & Baking
- Coconut oil or vegetable oil (3 tablespoons)
- Cornstarch (2 tablespoons)
- Salt (2 tablespoons)
- Sesame seeds, Toasted black or white (1)
- Pasta & Grains
- Soba, plain (4 ounces)
- Drinks
- Lemon juice (1 teaspoon)
- Dairy
- Butter (1 tablespoon)
- Refrigerated
- Tofu, medium (4 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 23, 2012 (11 months ago).
106 people saved this recipe.
