Need a New Go-To Lunch Recipe? Try These Soba Noodles With Miso Pecan Butter

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Soba noodles have been enjoyed in Japan for thousands of years. Made from buckwheat flour, soba noodles have such a wonderful flavour that they are commonly eaten on their own as zaru soba with just a bit of dipping sauce as an accompaniment. Since my time in Japan, I have used soba as a base for so many meals, some more traditional and others not so much, like this soba dressed with my savoury Miso Pecan Butter. Enjoy this dish as a light and simple meal or serve with some steamed edamame sprinkled with shichimi togarashi as a Japan-inspired meal with friends.

Soba with Miso Pecan Butter

Serves 4


  • 1 package (8 ounces/225 g) soba noodles, gluten-free if required
  • batch Miso Pecan Butter (recipe follows)
  • Soy sauce or gluten-free tamari
  • 2 green onions, thinly sliced on the diagonal
  • 1 (6-inch/15 cm) piece English cucumber, diced
  • Shichimi togarashi or red chili flakes, for sprinkling


1. Cook the noodles according to package directions. Reserve cup (125 mL) of the cooking liquid. Drain in a colander, then give the noodles a quick rinse under cool running water. Set aside.

2. In a medium bowl, mix the miso pecan butter with 2 tablespoons (30 mL) of the reserved cooking liquid until smooth. Toss with the noodles to coat. If the soba looks dry, add more cooking liquid, 2 tablespoons (30 mL) at a time, until the sauce looks glossy. Taste and adjust the seasoning with a bit of soy sauce, if needed. Top with the green on-ions, cucumber, and a sprinkle of shichimi togarashi or chili flakes. Store leftovers in an air-tight container in the fridge for up to 3 days. Re-heat with a splash of water to rehydrate the sauce.

Miso Pecan Butter

Makes about 1 cup (250 mL)

Rich red miso adds an enormous depth of flavour to fresh pecan butter, which is surprisingly simple to make! You can also use this butter spread on sandwiches or thin it out to drizzle over roasted vegetables or tofu.


  • 2 cups (500 mL) raw pecans
  • 3 tablespoons (45 mL) red miso
  • 1 tablespoon (15 mL) pure maple syrup
  • 3 tablespoons (45 mL) hot water


1. Preheat the oven to 300F (150C). Line a baking sheet with parchment paper.

2. Scatter the pecans on the prepared baking sheet and toast until fragrant, about 8 to 10 minutes. Remove from the oven and let the pecans cool on the baking sheet for 5 minutes. Toss the pecans into a food processor and blend until a smooth butter forms, 7 to 8 minutes. Stop and scrape down the sides of the bowl once or twice.

3. In a small bowl, whisk together the miso, maple syrup, and hot water. Add a dollop of pecan butter and whisk thoroughly. Add another dollop of pecan butter and whisk again. Add the remaining pecan butter and whisk until smooth and creamy. (If the mixture seizes and becomes too thick to mix, you can drizzle in a bit of avocado oil to fix it.) Use immediately or transfer to an airtight container and store in the fridge for up to 1 week. The texture will change when stored. Revive the sauce by warming it in a small saucepan over medium-low heat until it looks creamy again.

Plant Magic Cover ImageExcerpted fromPlant MagicbyDesiree Nielsen.Copyright 2024Desiree Nielsen.Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.Next: Chickpea Frittatas: An Easy Plant-Based Dinner Recipe

The post Need a New Go-To Lunch Recipe? Try These Soba Noodles With Miso Pecan Butter appeared first on Best Health.

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