Soba with Tofu and Miso-Mustard Dressing

By tammy1365

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
• ½ 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)

Details

Adapted from bonappetit.com

Preparation

Step 1

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