Quick and easy Summer Soba is one of the meals that graces my table often. As long as you store some Soba noodles in your pantry you can make this delicious summer meal. Feel free to vary the additions(jewels.) I always add the avocado and mango.
1 pk buckwheat Soba noodles
1 mango
1 cucumber
1 red pepper
1 avocado
1/2 block of tofu, chopped into cubes
3 TB miso mixed with water
2 TB tamari
sauce- 3/4 cup seasoned rice vinegar, 1 TB maple syrup, 2 TB tamari sauce
Directions:
*Mix miso with 3TB water till it is a thick-ish sauce- Add tofu cubes and marinate for at least a half hour. You can serve these cold or pan fry them.
*Cook Soba noodles as per package- let cool
*Chop all veggies, keep in separate bowls
*With small whisk mix sauce ingredients
*Place noodles in a big bowl and top with most of the sauce. I like to save some for serving.
Place each separate mound of veggies around the soaked noodles. Cool if there is time...if not and you are hungry now...it's just as delicious slightly warm.
This recipe is adapted a recipe made by the chef Jane Esselstyn -"Summer Soba."
You can find the original in a vegan's cooking bible- My Beef with Meat.
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