Soba with Miso Pecan Butter
This dish is a beautiful balance of nutty and savory flavors, and I love how the miso pecan butter adds a rich creaminess to the soba noodles without any dairy.
I remember the first time I made this dish—it was a cozy evening, and I had some friends over for dinner.
I was looking for something unique yet comforting, and this recipe just hit the spot!
The combination of the earthy soba noodles with the umami-packed miso pecan vegan butter is truly something special.
Plus, it’s all about whole foods that nourish us and respect our planet, which is something I always strive for in my cooking.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using buckwheat soba noodles because they have a wonderful nutty flavor and are so versatile! If you can’t find miso paste, look for tahini or a nut vegan butter as a substitute, but the flavor profile will change a bit. Toasting the pecans brings out their oils and enhances the overall richness of the dish!
Tips & Notes
- •I keep my pecans in the fridge to maintain their freshness, especially if I buy them in bulk.
- •If you're looking for extra greens, feel free to toss in some steamed bok choy or spinach when mixing the noodles with the miso pecan vegan butter.
Recipe Variations
- •Sometimes I like to add a splash of lime juice for a zesty twist, which brightens everything up.
- •If I'm feeling a bit indulgent, I’ll add some sautéed mushrooms for an earthy depth.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You might need to add a splash of water when reheating, as the noodles can absorb some of the sauce.
Frequently Asked Questions
Can I use a different nut instead of pecans?
Absolutely! Walnuts or cashews would work beautifully in this recipe. Just keep in mind that the flavor will change slightly, but it’ll still be delicious.
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This dish is a beautiful balance of nutty and savory flavors, and I love how the miso pecan butter adds a rich creaminess to the soba noodles without any dairy.
Ingredients
Instructions
- 1
Start by cooking the soba noodles according to the package instructions. Usually, this takes about 6-8 minutes. Once they're done, drain and rinse them under cold water to stop the cooking process and to help separate the noodles.
- 2
While the noodles are cooking, prepare the miso pecan vegan butter. In a food processor, combine the toasted pecans, white miso paste, maple syrup, and sesame oil. Blend until the mixture is smooth and creamy. You might need to scrape down the sides a couple of times. If it's too thick, add a tablespoon of water at a time until you reach your desired consistency.
- 3
Once the noodles are cooked and drained, toss them in a bowl with the miso pecan vegan butter, ensuring everything is well coated. If it seems a little dry, feel free to add another splash of water.
- 4
Serve the noodles in individual bowls, garnishing each with chopped scallions and a sprinkle of toasted sesame seeds. Enjoy it warm or at room temperature—it's delightful either way!
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