RECIPE #400, DAY #571
ORIGINAL RECIPE: “Soba Noodle Salad,” from Moosewood Collective’s Moosewood Restaurant Cooks at Home*
TIMING: 20 minutes
TOOLS: Cooking pot, spider, salad serving bowl, small bowl, etc.
COOK TYPE: Stovetop
HEALTH: Thumbs way up! Full of green veggies and whole buckwheat, as well as healthful miso, garlic, ginger, and soy. Eat this with pride on your next work day.
EXPERIENCE: I’m not a fan of buckwheat. And I didn’t appreciate having to fish the liquid out of the bottom of the bowl to drizzle it over each portion (which I tried to fix for you). Really, this was super refreshing and we all slurped it down, happily.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons white miso, 2 tablespoons apple juice or cider, 2 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, and 1 tablespoon grated ginger. Set aside.
- Bring a pot of water to boil. Blanch 1 cup sliced snow peas and 2 cup broccoli florets just until bright green. Remove to a salad bowl. Blanch 1/2 cup peas and remove to salad bowl.
- Add 12 ounces soba and cook according to package directions. Drain and rinse with cold water. Add to the salad bowl, along with the dressing and 2/3 cup sliced scallions. Toss. Splash with cold water if it needs loosening, and serve.
Serve with nori rolls and green tea.
LEFTOVER IDEAS: This keeps well for a few days in the fridge, which is why it makes a nice entrant for your lunchbox.
*Recipe changed from the original.