Soba Noodles with Miso-Roasted Tomatoes

Preheat the oven to 425 degrees F. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest, and lime juice until smooth. Season with salt. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl. Cook the soba noodles in boiling water just until al dente, 4 minutes. Drain and cool the noodles under cold running water. Add the soba noodles, scallions, and half of the remaining dressing to the tomatoes and toss well. Season with salt, transfer to a platter, and garnish with the sesame seeds. Serve with the remaining dressing. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.