It takes a lot for me to turn on my oven in the middle of the summer…
But I’ll do it for this delicious soba noodle dish with oven roasted tomatoes and quick pan seared shrimp 😛
I’m obsessed with light summer meals like this one.
Quick cooking buckwheat noodles are tossed with a gingery miso dressing, oven roasted tomatoes, green onion, and sesame, and topped off with buttery pan-seared shrimp.
The result is a light meal that tastes out of this world but doesn’t leave you feeling uncomfortably full like richer pasta dishes sometimes can.
Plus, I love that this recipe includes miso.
If you’re not familiar with this fermented soy paste, it’s time to get acquainted.
Miso is probably most well known from the complimentary miso soup often served at sushi restaurants, but it can be used in so many more ways.
There are 3 common types of miso:
- White miso – This is the lightest tasting of all the varieties & commonly used raw, like in quick sauces or dressings. It is typically fermented with rice, so it has a light yellow color & tends to be naturally gluten free (but read the labels just in case).
- Yellow miso – This is probably the most popular variety. Despite the name, it actually has a light brown coloring. It still has a nice salty umami taste, but is subtle enough to not overtake a dish. This is the type of miso usually used in miso soup, and my favorite variety to have on hand in the fridge. It is usually fermented with barley, so read labels carefully if you are gluten-free.
- Red miso – This darker reddish brown paste is the strongest of the 3 common varieties. It isn’t used as much in soup, since it would turn the broth a darker color, but is often used in glazes or braised dishes where you want a nice punch of flavor.
For this recipe, you just want a light hit of miso flavor, so I recommend using a white or yellow variety.
And just to make sure the flavor is infused in the dish, it’s used both in the dressing AND on the roasted tomatoes. Yum!
Top this quick salad with buttery pan seared shrimp (they literally cook in 6 minutes flat) and you’re good to go.
Looking for other fun ways to use miso? You’ll love these recipes:
- Miso Honey Glazed Carrots
- 15 Minute Miso Soup with Greens and Tofu from Minimalist Baker
- Crispy Roast Chicken and Shallots with Miso Gravy from Food & Wine Magazine
Light summer dish with roasted tomatoes, buttery pan-seared shrimp, and a ginger-miso dressing.
- 1/3 cup extra virgin olive oil
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons yellow or white miso (gluten-free variety if needed)
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- Juice and zest of 1 lime
- Kosher salt
- Ground black pepper
- 2 pints cherry tomatoes
- 8 ounces soba noodles (100% buckwheat preferred)
- 5 green onions, sliced
- 1 tablespoon sesame seeds
- 24 large shrimp, shelled and deveined
- 3 tablespoons unsalted butter
- Juice of 1 large lemon
Preheat the oven to 425 degrees Fahrenheit.
In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, honey, miso, garlic, ginger, lime zest, and lime juice. Season with a pinch of kosher salt and ground black pepper.
Spread the cherry tomatoes out on a large rimmed baking dish. Pour 1/4 cup of the dressing onto the tomatoes and toss to coat. Place in the oven and bake for about 20 minutes, or until the tomatoes are tender and just starting to burst.
Meanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually no more than 5 minutes). Drain well and place in a large bowl. Pour the remaining dressing over the noodles and toss to combine. Set aside until everything else is done.
When the tomatoes are done roasting, add them & any accumulated pan juices to the bowl with the soba noodles. Add the green onion and sesame seeds, then toss again to combine.
In a large skillet, melt the butter over medium-high heat. Season the shrimp with kosher salt and ground black pepper, then add to the skillet, taking care to spread them out evenly. Avoid over crowding the pan. You can cook them in 2 batches if they do not fit in your pan in one layer.
Let the shrimp cook for about 3 minutes on each side, then immediately remove from the pan and onto a plate. Drizzle with fresh lemon juice.
Scoop portions of the soba noodles into individual serving bowls, and top each portion with 6 shrimp. Sprinkle with extra sesame seeds if desired, and serve right away.