Umami Roast Cherry Tomatoes with Buckwheat Noodles
- 1 pint tomato
- 2 tbsp CinSoy miso
- 2 tbsp CinSoy chili crisp
- 1 tbsp rice vinegar
- 1 lime juiced
- 1 tbsp honey
- pinch of white pepper
- 3 scallions
- 8 ounces buckwheat soba noodles
- Mix together miso, chili crisp, rice vinegar, lime, white pepper and honey in a mixing bowl. Mix until the miso is incorporated. Taste for seasoning and adjust to your preference.
- Reserve half of the mixture and set aside.
- Toss the tomatoes in the remaining half of the sauce mixture.
- Pour onto a foil lined baking sheet and roast at 400 degrees for about 15-20 minutes - stirring halfway - or until slightly charred and tender.
- Meanwhile - cook your buckwheat soba noodles and toss in the remaining sauce mixture when done.
- Top with the roasted tomatoes, sliced scallions and more chili crisp.