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Soba Salad With Miso Dressing

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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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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
  • 14 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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