Ginger-Soy Soba

dsc_0066RECIPE #400, DAY #571

FOUR STARS

ORIGINAL RECIPE: “Soba Noodle Salad,” from Moosewood Collective’s Moosewood Restaurant Cooks at Home*

TIMING: 20 minutes

DIFFICULTY: Easy

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.

dsc_0065EXPERIENCE: 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.

***

  1. 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.
  2. 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.
  3. 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.

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