Sesame soba salad with roasted shiitakes and tofu croutons from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make by Melissa Clark

  • scallions
  • sesame seeds
  • soy sauce
  • cilantro
  • cucumbers
  • fresh ginger
  • peanut oil
  • oranges
  • rice vinegar
  • soba noodles
  • shiitake mushrooms
  • tamari sauce
  • toasted sesame oil
  • extra-firm tofu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • caitmcg on July 13, 2020

    I didn’t find this to have too high a noodle-to-vegetable ratio, but I also added more vegetables in the form of eggplant, which I roasted after tossing it with sesame oil and tamari like the shiitakes (along with a bit of neutral oil). I didn’t do the tofu, instead used purchased tea-smoked tofu. The other main change I made was adding only 1 T. soy sauce to the dressing. Three would have been overwhelming in both salt and flavor, and in keeping all else the same, the flavors were more balanced and there was still enough to dress the salad.

  • sarahcooks on May 15, 2012

    The tofu takes longer to brown than she says. I found this salad to have too many noodles compared to the other ingredients and though we usually love flavors like this, it just didn't work for us. I really loved the roasted shiitakes though, definitely a technique to remember.

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