* 1 Persian cucumber * 1 cup shelled edamame * 1 cup shredded carrots * 2 stalks scallions * 1 tablespoon toasted white sesame seeds (optional)
# Instructions
1. In a bowl, mix together rice vinegar, miso paste, tahini, sesame oil, light soy sauce, honey and garlic. Whip together until smooth. 2. Prep vegetables by shredding carrots (if you did not buy pre-shredded carrots) and slice cucumbers into thin rounds. 3. Boil pot of water and cook soba noodles according to package. Once done, drain pot and rinse noodles under cold water. 4. Place soba noodles in a bowl, top with carrots, cucumbers, edamame and chopped scallions. Pour over 1-2 tablespoon of the sauce per serving of noodles, adjust to your liking. Top with toasted white sesame seeds.
1 Comment
Honestly one of our favorite easy recipes to throw together, especially on the hotter weekends!
Full recipe: [https://www.theflouredcamera.com/miso-sesame-soba-noodles-vegetarian/](https://www.theflouredcamera.com/miso-sesame-soba-noodles-vegetarian/)
# Ingredients
* 200 grams dry soba noodles
**Miso Sesame Dressing**
* ⅓ cup rice vinegar
* 2½ tablespoon white miso paste
* 1 tablespoon tahini paste
* 2 teaspoon sesame oil
* 1 teaspoon light soy sauce (low sodium)
* 2 cloves garlic (minced)
* 1 teaspoon honey
**Toppings**
* 1 Persian cucumber
* 1 cup shelled edamame
* 1 cup shredded carrots
* 2 stalks scallions
* 1 tablespoon toasted white sesame seeds (optional)
# Instructions
1. In a bowl, mix together rice vinegar, miso paste, tahini, sesame oil, light soy sauce, honey and garlic. Whip together until smooth.
2. Prep vegetables by shredding carrots (if you did not buy pre-shredded carrots) and slice cucumbers into thin rounds.
3. Boil pot of water and cook soba noodles according to package. Once done, drain pot and rinse noodles under cold water.
4. Place soba noodles in a bowl, top with carrots, cucumbers, edamame and chopped scallions. Pour over 1-2 tablespoon of the sauce per serving of noodles, adjust to your liking. Top with toasted white sesame seeds.