Spicy Miso Soba Noodle Salad with Tofu
Soba noodles tossed in Hellmann’s® Sesame Thai Vinaigrette, then topped with edamame, bean sprouts, snow peas, bell pepper, spiced almonds and miso marinated tofu. Finished with house made umami dressing.

Ingredients
Prepare Miso Tofu
-
Sesame Oil 60 ml
-
Mirin 250 ml
-
Miso paste 250 ml
-
Soy sauce, low sodium 250 ml
-
Vegetable oil 60 ml
-
Tofu, firm 900 g
Prepare Spiced Almonds
-
Almonds, whole 140 g
-
Olive oil 1.3 ml
-
Garlic powder 1 g
-
Cayenne, ground 1 g
Prepare Umami Dressing
-
Sesame Oil 15 ml
-
Hoisin 30 ml
-
Soy sauce, low sodium 30 ml
Finish the Salad
-
Hellmann’s® Sesame Thai Vinaigrette Dressing 300 ml
-
Soba Noodles, cooked 1.5 kg
-
Umami Dressing, prepared
-
Edamame, shelled 180 g
-
Fava Bean sprouts 180 g
-
Snow peas 160 g
-
Bell pepper, julienned/matchstick 225 g
-
Spiced Almonds, prepared
-
Miso Tofu, prepared
-
Nori, julienned. As needed
Preparation
-
Prepare Miso Tofu
- To make miso marinade, combine sesame oil, mirin, miso paste, and soy sauce. Whisk.
- Drain and pat dry tofu and pan fry with vegetableoil until crispy. In a mixing bowl, combine crispy tofuwith marinade and toss until the tofu is coated.
-
Prepare Spiced Almonds
- Combine all ingredients and toss until almonds are well seasoned, roast in the oven at 180°C until toasted.
-
Prepare Umami Dressing
- Combine all ingredients and whisk until uniform.
-
Finish the Salad
- Combine Hellmann’s® Sesame Thai Vinaigrette with soba noodles and toss until coated.
- Drizzle the Umami Dressing over the noodles. Top with remaining ingredients.