Soba Salad With Miso Dressing |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor. Ingredients:
3 -4 ounces soba noodles |
1 carrot, peeled and finely chopped |
2 cups edamame (frozen are fine) |
3 -4 tablespoons soy sauce |
1 lime, juice of |
2 tablespoons miso (white or light) |
1 tablespoon mirin or 1 teaspoon sugar, to taste |
1 (10 ounce) package spinach, fresh washed and trimmed |
1/4 cup scallion, chopped |
salt and pepper, to taste |
1 tablespoon ginger, freshly grated |
Directions:
1. Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
2. In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.
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