5 from 6 votes
Soba Noodle Salad with Summer Vegetables
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
large
Course:
Main Course, Salad, Lunch, Dinner
Cuisine:
Japanese
Ingredients
- 200 g soba noodles 100g per portion, dry
- ice
- 30 g okra
- 100 g tomato
- 100 g eggplant
- 1 tsp sesame oil for cooking, toasted
- 100 g ground beef or pork
- 1 ½ tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp yellow miso paste I used awase/yellow miso, awase miso
- sesame oil garnish, toasted
- green onion optional garnish, finely chopped
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, roughly cut 100 g eggplant and cut 30 g okra into thick pieces.
- Heat a frying pan on medium. Once hot, add 1 tsp toasted 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 toasted sesame oil and enjoy!
Cup of Yum
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!