Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing

in Dinner

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Today is the very last day of my cleanse and it has not been a walk in the park. On Saturday I felt like I was dying. There were body aches and headaches and my entire sinus situation was all messed up. I sneezed I’m not kidding you like twenty times that day. I was in bed all day watching Million Dollar American Princesses (I love shit like that).

But then, it all went away. They say it’s all the toxins working their way out of you. I feel great today, not sick, not sneezing, but still dreaming about nachos. I don’t think that’ll ever go away.

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Instead I have this, which ain’t so bad. I love the dressing. I could put it on everything. Then again, I love, love tahini. It’s just like the most magical thing ever.

These soba noodles are all buckwheat but my favorite noodles are the ones that have a bit of whole wheat in them. They taste a million times better. If you’re trying to be uber healthy, then maybe you’ll want to go with the buckwheat ones—your choice!

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Soba Brussels Sprout Salad with Miso-Tahini Dressing

The shaved brussels sprouts aren’t cooked, instead they rely on the residual heat from the noodles to heat them up and wilt them just slightly. It’s more of a room temperature sort of meal. I love the avocado and pickled ginger on just about everything and they work great in this scenario too. And if you’re in the mood for an egg, I don’t see why or how a soft-boiled egg wouldn’t be totally delicious in this bowl.

DELICIOUS BAKED GOOD V SOON.

Soba Brussels Sprout Salad with Miso-Tahini Dressing

Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 15 minutes

Serving Size: 3 to 4

Brussels Sprouts Soba Noodle Salad with Miso-Tahini Dressing

Ingredients

    Dressing:
  • 1/4 cup tahini (if oil is on top, be sure to reincorporated it)
  • 1 tablespoon sesame oil or olive oil
  • 1 tablespoon sweet white miso
  • Juice from 1/2 lemon
  • 1 teaspoon coconut nectar syrup OR brown rice syrup OR honey
  • 1 teaspoon ponzu or umeboshi (plum) vinegar or rice wine vinegar
  • 1 teaspoon garlic clove
  • 1 tablespoon warm water
  • 1/2 teaspoon salt
  • Soba Noodles:
  • 1/2 pound (about 10) Brussels sprouts, washed
  • 8 ounces soba noodles
  • 1 tablespoon black or white sesame seeds, as garnish
  • 1 green onion, sliced, as garnish
  • 1 avocado, sliced, as garnish
  • Pickled ginger, as garnish

Directions

  1. To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
  2. If needed, peel the outer leaves of the brussels sprouts (only if they're wilted and slightly brown). Using a mandoline or sharp knife, slice the brussels sprouts thinly. Add the brussels sprouts to a medium bowl. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package's instructions. (I always find that I need less time than the recommended time so be sure to taste the noodles starting at the 3-minute mark.) Drain the noodles and rinse with lukewarm water. If they seem like they're sticking together, drizzle a teaspoon of olive oil or sesame oil over them and toss them together. This will loosen them up. Add them immediately to the bowl or pot with the brussels sprouts and add the dressing.
  3. Toss everything together, using a fork, until everything is evenly coated in the dressing. Give it a taste and adjust the salt according to your liking.
  4. Divide amongst bowls and garnish with green onions, sesame seeds, avocado and pickled ginger.

Notes

My favorite soba noodles are by Eden's Foods and are 70% whole wheat. The 100% buckwheat is good but just be sure to really rinse them with water and toss them with oil because they can become very sticky!

I love the idea of adding a soft-boiled egg on top or a piece of seared salmon.

http://acozykitchen.com/soba-miso-tahini-dressing/

{ 20 comments… read them below or add one }

Tori January 11, 2016 at 12:16 am

Adrianna, this looks delish!!! That tahini dressing sounds so good and the fact that the whole thing is more of a room temp kind of thing is perfect for me cuz it’s summer in Chile and getting really hot! Love this!

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Erica January 11, 2016 at 5:11 am

Well now I know what I’m making once I’m back home. Love the brussel sprouts and that dressing sounds insanely good.

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DessertForTwo January 11, 2016 at 6:31 am

Congrats! You survived the cleanse. I’m so proud :)

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genevieve @ gratitude & greens January 11, 2016 at 7:35 am

Tahini is my go to dressing, it’s just so good and creamy. Congrats on finishing the cleanse, I hope you are enjoying a big bowl of soba to celebrate!

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Adrianna Adarme January 12, 2016 at 9:37 am

I’m about to have some buckwheat pancakes–that will be my celebration!!

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Abby @ The Frosted Vegan January 11, 2016 at 10:30 am

Girl mad props for making it through that cleanse! Nacho dreams forever.

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Adrianna Adarme January 12, 2016 at 9:37 am

NACHOS FOREVER AND EVER

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Nicole @ Young, Broke and Hungry January 11, 2016 at 10:44 am

Power to you for surviving the cleanse! I’m having a total love affair with buckwheat noodles at the moment so this recipe sounds amazing.

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Adrianna Adarme January 12, 2016 at 9:37 am

Thanks, girlfriend. It was brutal!

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Arthur in the Garden! January 11, 2016 at 11:36 am

Yummy!

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Andrea @ Chasing Strength January 11, 2016 at 3:56 pm

I love eating lunch or dinner in one big bowl. I will have to try out this combination!

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Erin@WellPlated January 11, 2016 at 6:56 pm

I think nachos are an integral, irreplaceable part of life. I’m thankful to have beautiful, healthy, all in one meals like this to keep me in balance! Soba noodles are a recent love in my life, and I’m busy making up for lost time, so I loved seeing this on your blog today!

Reply

Adrianna Adarme January 12, 2016 at 9:36 am

SAME. I will never ever give them up but just taking a break from them…for now. :)

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Samantha January 12, 2016 at 8:01 am

Love soba noodles :). This looks sooo good.

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Mary Frances January 12, 2016 at 9:33 am

This sounds and looks excellent! I wish I could try some right now :)

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Helen Williams January 12, 2016 at 11:04 am

Thank you for such a detail guide how to prepare Soba Noodle Salad, I have started to eat fresh and it I think it will be one of the delicious food for me. Sounds wonderful!

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Rahul @ samosastreet January 12, 2016 at 11:17 am

YUM! This sounds SO good! I pretty love anything with tahini. So……. yes please!

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Amanda from Canada February 2, 2016 at 6:52 am

How long would the dressing keep? A few days, do you figure? I can safely say that I will be the only one in my house who will want to eat this dish.

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Adrianna Adarme February 2, 2016 at 9:40 am

I imagine it’d last for a week. You’ll definitely have to mix it up a bit before using!

Reply

Ana @ Ana's Rocket Ship February 27, 2016 at 8:34 am

This looks so fancy – but it also looks so yummy… and soba and avocado? 😀

Reply

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