- Preheat the oven to 425°. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt.
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl.
- Cook the soba in boiling water just until al dente, 4 minutes. Drain and cool under cold running water. Add the soba, scallions and half of the remaining dressing to the tomatoes and toss well. Season with salt; transfer to a platter and garnish with the sesame seeds. Serve with the remaining dressing.
Make Ahead: The tomatoes can be roasted and refrigerated overnight. Rewarm before using.
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Recipe Credit: Todd Ginsberg
Image Credit: Christina Holmes