Soba Miso Salad

This Soba Miso Salad combines the nutty flavor of buckwheat noodles with a rich miso dressing, creating a satisfying and nutritious dish. Perfect for a light supper, it's packed with fresh vegetables and is both refreshing and hearty.

Ingredients

• Soba noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 10 grams, chopped
• Miso paste - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey - 1 teaspoon (or substitute with a paleo-friendly sweetener)
• Salt - to taste
• Black sesame seeds - 1 tablespoon (for garnish)

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-6 minutes.
2. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. In a small bowl, whisk together miso paste, rice vinegar, sesame oil, honey, and a pinch of salt until smooth to create the dressing.
4. In a large mixing bowl, combine the cooled soba noodles, cucumber, carrot, red bell pepper, green onions, and cilantro.
5. Pour the miso dressing over the noodle and vegetable mixture and toss gently to coat everything evenly.
6. Divide the salad into two bowls, sprinkle with black sesame seeds, and serve immediately.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Gluten-free and high in protein due to buckwheat noodles.

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