Noodle and Smoked Tofu Salad with Mirin Dressing

Natasha Corrett and Vicki Edgson
Serves Serves 2
Print recipe
  • Prep time 10 mins
  • Cook time 10 mins
  • Ready time 20 mins

This distinctly Asian recipe is both delicious and beautiful to behold, with the carrot and courgette spirals. The buckwheat noodles add a hearty feel to the dish.

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For the Salad

  • 125 g (4 oz) buckwheat (soba) noodles
  • 50 g (2 oz) carrot
  • 30 g (1¼ oz) courgette (zucchini)
  • 20 g (¾ oz) daikon, thinly sliced
  • 20 g (¾ oz) mangetout (snow peas), thinly sliced
  • 20 g (¾ oz) mizuna leaves
  • 20 g (¾ oz/¼ cup) beansprouts
  • 50 g (2 oz) pomegranate seeds, plus extra to garnish
  • 4 teaspoons sesame oil
  • 125 g (4 oz) smoked tofu, cut into 6 chunky squares
  • 2 teaspoons tamari
  • coriander (cilantro) leaves
  • sushi ginger
  • 50 g (2 oz/1/3 cup) dry roasted cashews, to garnish

For the Dressing

  • 25 g (1 oz) white miso paste
  • 25 ml (1 fl oz/2 tablespoons) mirin
  • 2 teaspoons sesame oil
  • 2 teaspoons umeboshi plum purée
  • 125 g (4 oz) sushi ginger
  • ½ tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 75 ml (3 fl oz/scant 1/3 cup) olive oil
  • 2 teaspoons water


Use a spiraliser to make carrot and courgette (zucchini) spirals. Cook the noodles according to the packet instructions, then rinse in cold water and drain well. Place in a bowl with the carrot and courgette (zucchini) spirals and mix well. Mix in the remaining vegetables, pomegranate seeds and 2 teaspoons of the sesame oil.

Just before serving, heat the remaining sesame oil in a frying pan. Add the tofu and cook for 2 minutes, until brown on all sides. Add the tamari, toss to coat and glaze the tofu, and cook for 2 minutes. Thread onto 2 wooden skewers, layering the tofu cubes with whole coriander (cilantro) leaves and sushi ginger.

To make the dressing, whizz all the ingredients in a blender until thick and smooth.

To serve, add the dressing to the noodles and toss gently to coat. Arrange a heap of salad on each plate and scatter with roasted cashews and pomegranate seeds, then sit a tofu skewer at one side.


Additional notes

Taken from Honestly Healthy cookbook by Natasha Corrett and Vicki Edgson (Jacqui Small, £20). Click here to buy your copy.