Name: Spicy Tahini and Avocado Soba
Yield: 4 servings
Ingredients: ¼ cup tahini paste; 3½ tablespoons organic red miso paste; ¼ cup plus 1 tablespoon rice vinegar; 1 to 2 tablespoons sriracha sauce (depending on how hot you like it); 1 (8- to 9.5-ounce) pack dried soba noodles; 1 cup thin jicama matchsticks; 2 cups baby spinach; 1 avocado, pitted, peeled, and sliced; 2 tablespoons gomashio, plus more as needed

A single serving of buckwheat noodles swirled into a bowl with slices of avocado and baby greens and edible flowers.

Photo by Candice Kumai

Soba + tahini + avocado? Enough said. This full- meal noodle salad is one of my favorite ways to fill up on good carbs, healthy fats, and plenty of nutrient-rich greens.

Recipe information

Yield
4 servings

Ingredients

Tahini-Miso Dressing:

¼ cup tahini paste

3½ tablespoons organic red miso paste

¼ cup plus 1 tablespoon rice vinegar

1 to 2 tablespoons sriracha sauce (depending on how hot you like it)

Noodle salad:

1 (8- to 9.5-ounce) pack dried soba noodles

1 cup thin jicama matchsticks

2 cups baby spinach

1 avocado, pitted, peeled, and sliced

2 tablespoons gomashio, plus more as needed

Preparation

Step 1
In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
Step 2
Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
Step 3
Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
Step 4
Add your drained and cooled soba noodles to the dressing bowl and toss.
Step 5
Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
Step 6
To serve, twirl the noodles using tongs and place in individual serving bowls.

Image may contain: Advertisement, Poster, Flyer, Paper, Brochure, and Text

From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.

TagsSalad Soba Noodle Noodle Pasta & Noodles Asian Tahini Avocado Vegetable Main Side Lunch Dinner Gluten Free Vegetarian Dairy Free Vegan Easy Quick 30 Minutes or Less Simmer Cookbooks Harper Collins

Recipe notes

See Related Recipes and Cooking Tips

37 Vegetarian Lunch Ideas That’ll Keep You Full Until Dinner
These hearty salads, vegetable-packed sandwiches, and creamy dips will brighten your day.
53 Good Luck Meals for New Year’s Day
Get lucky.
33 Vegan Pasta Recipes for Dinner Tonight
Plus all our favorite meatless noodle dishes.
67 Avocado Recipes for Creamier Dip, More Satisfying Salads, Better Breakfasts, and More
We all love to mash our avocados with lime and cilantro. But that’s not all this buttery, creamy fruit is good for.
35 of Our Favorite Pasta Salads
These cold noodles and modern pasta salads make the perfect summer meal.
Our 61 Best Tahini Recipes, Because Hummus Is Just the Beginning
Tahini belongs in your dips, yes, but also your soups, salads, cookies, brownies, and veggie burgers.
61 COOK90 Lunches to Take to Work
Easy to prep and batch-cooking-friendly, these satisfying lunches will save you when you need a COOK90 meal to take to the office.
63 Work Lunches You Don't Have to Refrigerate
If you don't have an office fridge, it's okay. These lunch recipes travel well and can stay at room temperature all morning.
117 Vegetarian Recipes Perfect for Family Dinners
Loaded sweet potatoes, veggie-packed pizza and pasta, and plenty of protein-rich beans—these totally meatless recipes are easy to make and will keep your family full every night of the week.