Soba Noodles with Miso-Roasted Tomatoes

Serving Size: 4
Total Time:

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for soba noodles; try adding shrimp for an even more substantial dish.


  • 0.33 cup canola oil
  • 4 scallions, thinly sliced
  • 8 Ounce soba noodles
  • 2 Pint cherry tomatoes
  • Kosher salt
  • 2 Tbsp fresh lime juice
  • 2 tsp finely grated lime zest
  • 1 Tbsp honey
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp minced peeled fresh ginger
  • 2 Tbsp light yellow miso
  • 3 Tbsp rice vinegar
  • 1 Tbsp toasted sesame seeds


  1. 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.
  2. 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.
  3. 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