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Soba with Tofu and Miso-Mustard Dressing
4 servings
Steps
- Whisk 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
