eating with emily - original_final - ori

by Emily Dawson Nutrition

Soba Miso Salad with Crispy Ginger Tofu

Soba Noodles are made from Buckwheat, which is a gluten-free grain that is packed full of antioxidants, vitamins, minerals, amino acids and easily digestible protein. They're a great alternative to white pastas and are super tasty both hot and cold. Buckwheat is also a Prebiotic, a source of fuel for our Probiotics (healthy gut bacteria) and they have an awesome flavour profile - perfect base for any salad!




Ingredients *(Note: I used this as a meal prep, so I made a LOT, about 4 servings)


> SALAD:

Soba Noodles (about 1/2 a package)

1 large carrot, ribboned

2 mini cucumbers, ribboned (alternative is half a large cucumber)

3 handfulls of broccoli sprouts

2 green onions, thinly sliced

1 medium zuccini, spiralized

1/4 large red cabbage, chopped finely

2 tablespoons of peanuts, raw or roasted


*you can play around with these ingredients - use any vegetables you like!


> MISO DRESSING:

3 tbsp miso

3 tbsp honey

2 tbsp olive oil

1 tbsp soya sauce 

1/4 cup diced raw ginger 

Juice of 1 lemon 


> CRISPY TOFU:

1 cup of extra firm tofu, cubed

1 tbsp of coconut oil

1 tbsp of powdered ginger

1 tbsp of Miso


Method


1. Place soba noodles in boiling water for 8-10 minutes (until tender), than rinse with

cold water and set aside to cool

2. Start making the tofu > melt coconut oil in a medium-hot pan, than add your tofu, ginger and miso. Continuously flip until the tofu is a nice golden brown colour

3. Start your dressing > Mix all of the ingredients in a food processor and BAM, it's done.

4. Mix all salad ingredients in a large bowl with the tofu and miso dressing.

5. Top with roasted peanuts and TA DA, lunch is served!





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