This vegan soba with miso pecan butter balances creamy, nutty, and savory flavors with the perfectly chewy texture of soba noodles. The recipe, from Desiree Nielsen’s cookbook Plant Magic , features a unique miso pecan butter that brings a depth of umami to the dish while staying entirely plant-based . Read more: Miso Is A Magic Ingredient That Upgrades Any Dish – 6 Recipes To Try To prepare, cook soba noodles made from buckwheat flour, which adds a mild, earthy flavor.
The miso pecan butter, made by blending toasted pecans with red miso , maple syrup, and hot water, serves as a rich, creamy dressing. Toss the noodles with this buttery sauce, using reserved noodle water to achieve a smooth, glossy coating. Add diced cucumber and sliced green onions for a fresh, crisp contrast, and sprinkle shichimi togarashi or chili flakes for a subtle kick of heat.
This soba with miso pecan butter is light yet filling, making it an ideal lunch or dinner. Serve it on its own or alongside edamame and steamed greens for a Japanese-inspired meal. Read more: 10 Vegan Noodle Recipes Soba with miso pecan butter Ingredients 1 package (8 ounces/225 g) soba noodles gluten-free if required 1⁄2 batch miso pecan butter Soy sauce or gluten-free tamari 2 green onions thinly sliced on the diagonal 1 6-inch/15 cm piece English cucumber, diced Shichimi togarashi or red chili flakes for sprinkling 2 cups (500 mL) raw pecans 3 tablespoons (45 mL) red miso 1 tablespoon (15 mL) pure maple syrup 3 tablespoo.