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Soba Salad with Miso Dressing

It’s January, which means everyone is into clean eating (for the next month). Including me. Sort of.

I was reading through the 2016 goop Detox meal plan last week and while it had its usual comedic elements (GP’s Morning “Smoothie” – her quotation marks, not mine- calls for one tsp moon dust), the recipes actually sounded like stuff I would normally eat. I’m ahead of the curve because her no caffeine/alcohol rule is one I already follow every day. But for those of you that aren’t nursing mothers, GP cautions (seemingly without a hint of self-awareness) that the first few days of her detox might result in dry heaving. Like I said, the comedic elements are all there.

Since I don’t really have anything to detox from… other than the massive amounts of cheese/butter/cookies I ate over the holidays… I’ve decided to skip the formal detox and try the recipes that sound like real food. I don’t think I can get ashwagandha or cordyceps at the local Food Lion, but I found miso and soba noodles which means you almost certainly can too.

Soba Noodle Salad with Miso Dressing
Serves 2

Miso dressing:
4 Tbsp white miso
2 Tbsp chunky peanut butter
Juice of 2 limes
2 garlic cloves, finely minced
2 inch piece of ginger, peeled and minced or grated
2 Tbsp soy sauce or tamari
6 Tbsp water
1 tsp cane sugar
1 tsp sesame or safflower oil

Salad:
2 cups soba noodles
1 cup romaine, chopped
1 cup dino kale ribbons
1 tsp sesame or safflower oil
Pinch of coarse salt
1 small carrot, grated (1/4 cup)
1 scallion, thinly sliced (optional)
1 cup grilled chicken or tofu, diced (optional)

  1. Prep and mis-en-place all your ingredients!
  2. Combine all the dressing ingredients in a bowl and whisk to combine. Set aside.
  3. Bring a pot of water to a boil and cook soba noodles for 5-8 minutes. Detailed instructions on how to make perfect soba noodles here.
  4. Rinse noodles in cold water and drain them. Toss with dressing (reserve a small amount for the salad) and set aside.
  5. Massage your kale (for real, this isn’t a GP joke). In a large bowl, drizzle kale with sesame or safflower oil and a bit of salt. Massage the oil into the kale until it starts to wilt a bit and the color becomes more vibrant.
  6. Add the romaine, grated carrot, and scallion to the kale and combine.
  7. At this point, you can either toss the salad and noodles together or put the noodles on a bed of salad (like I did).
  8. Top with chicken or tofu. Enjoy!

PS: GP’s recipe directions seriously might as well say “Figure it out yourself.” Check out her version of the recipe here.

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Aidan O'Leary

As the Well Produced food contributor, she tries to focus on seasonal dishes that span the entire spectrum from clean eating to comfort food. She loves peonies, ponies, and paper (of the hand made variety).

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