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Soba With Tofu and Miso-Mustard Dressing

Source bonappetit.com
Yield 4 servings
Date added 28 May 2026

Ingredients

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons white miso
  • 1 tablespoon spicy Chinese or Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1 garlic clove, finely grated
  • 1/2 cup olive oil
  • 8 ounces dried soba noodles
  • Kosher salt
  • 3 scallions, thinly sliced on the diagonal
  • 8 ounces store-bought braised tofu, cut into matchsticks
  • 2 cups pea shoots
  • 1 cup thinly sliced sugar snap peas
  • 1 cup thinly sliced red radish
  • 2 toasted nori sheets, crumbled
  • Finely grated fresh horseradish (for serving)

Instructions

  1. Whisk lemon juice, miso, mustard, maple syrup, garlic, and 1 Tbsp. water in a small bowl to combine. Gradually add oil, whisking constantly until emulsified; set aside.

  2. Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

  3. Toss noodles, scallions, tofu, pea shoots, sugar snap peas, and radish in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with nori and horseradish and drizzle remaining dressing over.

  4. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.