Sophie Waplington's Easy Ginger, Miso, and Lime Noodle Salad

This recipe comes from our friend Sophie Waplington's book Soph's Plant Kitchen. Ginger, miso and lime make a great flavour combination - th...e perfect marriage of spice, tang and rich depth. Add any thinly sliced salad veg you have on hand! Read more This recipe comes from our friend Sophie Waplington's book Soph's Plant Kitchen. Ginger, miso and lime make a great flavour combination - the perfect marriage of spice, tang and rich depth. Add any thinly sliced salad veg you have on hand!

Prep time
20 mins
Cook time
5 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
Probiotics
Prebiotics
Herbs &
spices
Contains
Nuts, Sesame, Soy
Ingredients
Serves 3
red cabbage
shredded
carrot
peeled and grated
radish
thinly sliced
buckwheat noodles
broccoli
roughly chopped
toasted sesame oil
smoked tofu
extra firm, cut into small cubes
sauerkraut
edamame (frozen)
fresh or frozen and defrosted
coriander
leaves picked
toasted sesame seeds
For the lime, ginger, and miso dressing
lime
juiced
peeled and grated
garlic cloves
minced
toasted sesame oil
Swaps: extra virgin olive oil, olive oil
miso paste
white miso
tahini
Swaps: almond butter, peanut butter
water
to blend to a pourable consistency
Why is this healthy?
Plant
points
High
protein
Probiotics
Prebiotics
Herbs &
spices

NUTRITION PER SERVING (Read more)

549kcal
Calories
30g
Protein
27g
Total Fat
51g
Carbs
8g
Fibre
7g
Sugars
398mg
Calcium
31%
 
6mg
Iron
34%
 
164mg
Magnesium
39%
 
416mg
Phosporus
33%
 
781mg
Potassium
17%
 
862mg
Sodium
37%
 
3mg
Zinc
31%
 
1mg
Copper
75%
 
1mg
Vitamin B1
47%
 
0mg
Vitamin B2
20%
 
3mg
Vitamin B3
21%
 
0mg
Vitamin B6
28%
 
181mcg
Vitamin B9
45%
 
455mcg
Vitamin A
51%
 
0mcg
Vitamin B12
0%
 
58mg
Vitamin C
65%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
10%
 
97mcg
Vitamin K
81%
 
Calories: 549kcal; Protein: 30g; Total Fat: 27g; Carbs: 51g; Fibre: 8g; Sugars: 7g; Calcium: 398mg (31%); Iron: 6mg (34%); Magnesium: 164mg (39%); Phosporus: 416mg (33%); Potassium: 781mg (17%); Sodium: 862mg (37%); Zinc: 3mg (31%); Copper: 1mg (75%); Vitamin B1: 1mg (47%); Vitamin B2: 0mg (20%); Vitamin B3: 3mg (21%); Vitamin B6: 0mg (28%); Vitamin B9: 181mcg (45%); Vitamin A: 455mcg (51%); Vitamin B12: 0mcg (0%); Vitamin C: 58mg (65%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (10%); Vitamin K: 97mcg (81%)
Show more

Notes

This recipe is a guest contribution from Sophie Waplington so we are unable to answer questions about it. For a more detailed explanation you can watch Sophie make it with Rupy on our YouTube channel.

Why is this healthy?
Plant
points
High
protein
Probiotics
Prebiotics
Herbs &
spices
Contains
Nuts, Sesame, Soy
Ingredients
Serves 3
red cabbage
shredded
carrot
peeled and grated
radish
thinly sliced
buckwheat noodles
broccoli
roughly chopped
toasted sesame oil
smoked tofu
extra firm, cut into small cubes
sauerkraut
edamame (frozen)
fresh or frozen and defrosted
coriander
leaves picked
toasted sesame seeds
For the lime, ginger, and miso dressing
lime
juiced
peeled and grated
garlic cloves
minced
toasted sesame oil
Swaps: extra virgin olive oil, olive oil
miso paste
white miso
tahini
Swaps: almond butter, peanut butter
water
to blend to a pourable consistency
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Ingredients

Serves 3
red cabbage
shredded
carrot
peeled and grated
radish
thinly sliced
buckwheat noodles
broccoli
roughly chopped
toasted sesame oil
smoked tofu
extra firm, cut into small cubes
sauerkraut
edamame (frozen)
fresh or frozen and defrosted
coriander
leaves picked
toasted sesame seeds
For the lime, ginger, and miso dressing
lime
juiced
peeled and grated
garlic cloves
minced
toasted sesame oil
Swaps: extra virgin olive oil, olive oil
miso paste
white miso
tahini
Swaps: almond butter, peanut butter
water
to blend to a pourable consistency

Method

Your notes

1. Start with the dressing. In a high-speed bullet blender, add all the ingredients and blend until silky smooth.
Season to taste.

2. Slice all your veg: the red cabbage (use a potato peeler to get it extra thin!), the carrots (use a julienne if you have one and the radishes (use a mandoline if you have one).

3. Cook the noodles according to the packet instructions, adding the chopped broccoli 4 minutes before the timer ends (this will be not long after the soba goes in). Remove the broccoli with a spider or slotted spoon, set aside, then drain the noodles and give them a good rinse in cold water for about 3 minutes, so they don't clump together. Set them aside in a small bowl with a splash of sesame oil until you're ready to assemble the jars.

4. Layer up the jars, starting with the dressing, the noodles, the veg, tofu, sauerkraut and edamame, then top with fresh coriander and sesame seeds.

Notes

This recipe is a guest contribution from Sophie Waplington so we are unable to answer questions about it. For a more detailed explanation you can watch Sophie make it with Rupy on our YouTube channel.

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Join 1000s of others who are already learning how to achieve their health goals
Recipe categories: Asian Inspired, Salads, Tofu and Tempeh

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