Soba Noodle Salad with Black Garlic Miso Dressing
This Soba Noodle Salad is all about bold flavors, balance, and texture—from crispy tofu and umami-packed shiitake mushrooms to a rich, sweet-savory black garlic miso dressing. It’s the kind of salad I reach for when I want something refreshing, filling, and packed with flavor.Black garlic adds deep, caramel-like sweetness, perfectly balanced with nutty sesame oil, mellow miso, and tangy vinegar. Tossed with cold soba noodles and topped with crunchy shallots and golden tofu, this is a meal-prep-friendly bowl that satisfies on every level.
Ingredients
Black Garlic Miso Dressing
- 2 cloves black garlic
- 2 tbsp sesame oil
- 2 tbsp maple syrup or other sweetener
- 1 tbsp rice vinegar or distilled white vinegar
- 1 tbsp white miso paste
- 1/2 to 1 tbsp soy sauce to taste
- Optional: 1 tbsp water to thin the dressing
Crispy Tofu
- 1/2 lb extra firm tofu , drained and pressed
- 1/4 cup corn starch
- 1/8 tsp ground black or white pepper
- 1/2 tsp kosher salt or 1/4 tsp sea salt
- Neutral oil , for frying
Noodles & Toppings
- 5.2 oz soba noodles about 3 bundles, 50 g each
- Fried shallots see how to make crispy shallots here
- Optional: sliced cucumbers shredded carrots, or herbs
Instructions
Make the Black Garlic Miso Dressing
- There are two easy ways to prepare this dressing:
- By hand (no blender):
- Mash or finely mince the black garlic cloves into a paste.
- Whisk together with miso, sesame oil, maple syrup, vinegar, and soy sauce until smooth.
- Add a splash of water to thin, if needed.
- Using a blender or food processor:
- Blend all dressing ingredients until smooth and creamy. This is especially helpful if your black garlic is a bit firm or sticky.
- The dressing may taste intense on its own—don’t worry! It mellows out beautifully once mixed with the noodles and other toppings.
Cook the Soba Noodles
- Cook noodles according to package instructions.
- Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Drain well and set aside.
Make the Crispy Tofu
- Slice tofu into cubes or slabs.
- Toss in a mixture of corn starch, salt, and pepper until coated.
- Pan-fry or air-fry until crispy and golden on all sides.
- Drain on paper towels and set aside.
Sauté the Shiitake Mushrooms
- Heat a bit of oil in a skillet.
- Add sliced mushrooms and cook until lightly browned.
- Add a splash of mirin and soy sauce to deglaze and season.
- Cook for another 1–2 minutes until tender.
Assemble the Salad
- Place the noodles in a bowl and pour the dressing. Alternatively, you can toss cold soba noodles with the black garlic miso dressing.
- Top with crispy tofu, sautéed mushrooms, and any fresh veggies you like.
- Finish with a generous sprinkle of fried shallots and sesame seeds. Mix well to enjoy (if you didn’t pre-mix the noodles!)
Notes
• Soy Sauce Tip: The dressing may seem strong at first but will balance once mixed with noodles. You can also adjust soy sauce to taste at the end.
• Gluten-Free? Use tamari and 100% buckwheat soba.
• Veggie Ideas: Add thinly sliced carrot, cucumbers, snap peas, edamame, or pickled radish.
• Spice it up: Add chili oil, togarashi, or gochugaru for extra heat.
• Gluten-Free? Use tamari and 100% buckwheat soba.
• Veggie Ideas: Add thinly sliced carrot, cucumbers, snap peas, edamame, or pickled radish.
• Spice it up: Add chili oil, togarashi, or gochugaru for extra heat.
NUTRITIONAL INFO
Serving: 1serving | Calories: 383kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1206mg | Potassium: 303mg | Fiber: 1g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
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