Soba Noodles with Creamy Vegan Miso Kale Pesto

January 29, 2022
1 Ratings
Photo by Sophie Mohindra-Green
  • Prep time 25 minutes
  • Cook time 45 minutes
  • Serves 5
Author Notes

Chewy soba noodles tossed in a creamy vegan pesto with miso, kale, cilantro, tahini, and Japanese sweet potato. —Sophie Mohindra-Green

What You'll Need
  • 1 pound Soba noodles, cooked
  • 1/4 cup Tahini
  • 3 tablespoons Rice wine vinegar
  • 2 tablespoons Lemon juice
  • 2 tablespoons Soy sauce
  • 2 tablespoons Sesame oil
  • 2 tablespoons White miso paste
  • 6 Cloves of garlic
  • 2 teaspoons Minced ginger
  • 1 Small Japanese sweet potato (approximately 1/2 pound)
  • 5 handfuls Curly kale
  • 1 bunch Cilantro
  • 1/2 cup Ice water (and more if needed)
  • 1 pinch Sesame seeds (optional, for garnish)
  1. Bake the Japanese sweet potato: Cover the sweet potato in aluminum foil and bake at 400F for approximately 45 minutes. Exact time will vary based on the size and shape of the potato, but it will be done once the interior is tender. Let the potato cool to room temperature.
  2. Make the pesto: Blend the tahini, rice wine vinegar, lemon juice, soy sauce, sesame oil, white miso paste, garlic, and ginger. While the mixture is blending, pour in approximately 1/4 cup of ice water. Cut the cooled sweet potato into chunks and blend with the current mixture. Remove the stems from the cilantro and kale. Add the kale and cilantro to the blender, adding the remaining ice water to help the mixture blend properly. The final consistency should be thick but thin enough to pour (you don't want it to be as thick as hummus). To achieve the desired consistency, add more kale if the mixture is too thin, and add more ice water if it is too thick.
  3. Assemble: Toss the cooked soba noodles in the pesto sauce. Can be served cold or hot. Garnish with sesame seeds, cilantro, and any other desired toppings (optional).

See what other Food52ers are saying.

0 Reviews