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



  1. 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.
  2. Reserve half of the mixture and set aside.
  3. Toss the tomatoes in the remaining half of the sauce mixture.
  4. 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.
  5. Meanwhile - cook your buckwheat soba noodles and toss in the remaining sauce mixture when done.
  6. Top with the roasted tomatoes, sliced scallions and more chili crisp.



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