1-dish meal Collaboration/Sponsored Dairy-Free Japanese Food MamaBerl Recipe Noodles Salad

Recipe • Soba Salad with Miso Vinaigrette

Today’s recipe of Soba Salad with Miso Vinaigrette is really easy. The dressing can be made in advance to save time if you’re packing it in a lunchbox. 🙂 Salad ingredients can be altered to your preference too, add on grilled salmon or chicken for a more flavorful and substantial meal!

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Hakubaku Organic Soba
Salad leaves of your choice
Brown Swiss Mushrooms, sliced
Red Tomato, wedged
Garlic clove, chopped

Miso Vinaigrette
(Amount sufficient for 3-4 servings)
1 heap teaspoon of Miso (I used Awase/Mix Miso)
2 TBS White Rice Vinegar
2 TBS Olive Oil
1 TBS Mirin (optional)
3/4 tsp Honey
Pinch of Sugar and Salt
White Sesame Seeds, toasted

•Combine all the ingredients for miso vinaigrette and whisk to emulsify. Cover and leave in fridge till ready to use. (Note 1)
•Cook Hakubaku soba in a pot of boiling water for about 4 minutes, transfer the noodles to a bowl of iced water.
•Heat a pan with some olive oil, sauté chopped garlic and sliced mushrooms. Sprinkle dashes of salt and pepper. Set aside.
•Assemble salad leaves, tomatoes, soba and sautéed mushrooms in a bowl. Top with toasted sesame seeds. Drizzle miso vinaigrette and serve.

(1) Miso vinaigrette can be made in advance, store the extra portion in a clean glass jar with lid. Keep refrigerated and it’s good for 3-5 days. The vinaigrette taste gets more intense when kept longer, so do adjust the miso or vinegar quantity if needed.

This recipe is brought to you in collaboration with Hakubaku and Singapore Home Cooks (Facebook).

Hakubaku’s range of noodles are organic, low in fats and easy to cook.
The noodles are sold at S$3.80 each at Cold storage, Meidiya, NTUC FairPrice, Prime, Sheng Siong, TKNLand @ Suntec. 🙂

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