Miso Tahini Sauce {recipe} – Stone Cold Soba

Miso Tahini Sauce on Soba Salad
For insta-friends who asked

Toss Miso Tahini Sauce with chilled soba and whatever vegetables are available for a “Stone Cold Soba” Salad, appropriate for a hot, 97° day that would be obscene even in July. (It’s April.)

Pictured above: wild arugula, avocado, cucumber, garlic-pickled black radish (using the Momofuku vinegar pickle recipe), scallions, and shallots. Good combinations I’ve tried before: asparagus + edamame or peas + kale , sauteed tofu + shiitake mushrooms + baby bok choy, shredded roasted chicken + spinach + mushrooms.

I put on avocado and egg on everything.

Hit with extra black pepper, crushed red pepper, and sesame seeds.

Miso Tahini Sauce {recipe}

makes about ½ cup, enough for a very large salad with some leftover


1 clove garlic very finely minced
¼ cup tahini
2-4 tablespoons shiro (white) miso, depending on how salty you like (I use 4 tablespoons)
juice from half a lemon, about 1 tablespoon
¼ cup or more warm water
salt and freshly cracked black pepper, to taste
optional: lemon zest, 1-2 teaspoons honey or maple syrup, handful finely chopped herbs


Combine minced garlic, tahini, 2 tablespoons miso and lemon juice in a bowl. Add warm water by the teaspoon and stir until the sauce is the consistency of a thin salad dressing. Taste and additional miso if necessary (I usually add the full 4 tablespoons).

Add black pepper to taste, as well as any optional ingredients like lemon zest, honey, or chopped herbs. (I usually don’t add anything else.)

Resources + Notes + Tips

~ most produce from local LA farmers’ markets, of particular note, Santa Monica on Wednesday
~ tahini: Kevala Organic at Whole Foods Market (also available on amazon.com)
~ miso: whatever organic white miso (usually in a clear plastic square tub) I can find in the refrigerated section at Whole Foods Market, a few available on amazon.com
~ soba: buckwheat noodles, usually made with some regular wheat flour. Unless you are on a restricted diet, 100% buckwheat noodles not recommended; they are supremely brittle and weirdly sticky.
{100 Posts in 100 Days, no. 013}

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