This might look like just another salad, but it was so good that I had to snap a quick photo and write down the recipe. Soba noodles are probably my favorite kind – they are so slurpy and readily absorb all the flavors in a sauce. I’m pretty sure I’ll be coming back to this recipe over and over again, with minor adjustments according to the contents of our pantry!
I just used whatever veggies there were to be found in our fridge, and luckily the red bell pepper and edamame beans went really well together both in texture and flavor. Ginger juice can be easily extracted by first grating some fresh ginger and then squeezing it so that the juices ooze out. The amount in this recipe is an estimate since I didn’t measure, but I used what I got from a small piece of ginger.
This is what I had (for 1 large lunch portion):
- 1 bundle or 50 g soba (Japanese buckwheat) noodles
- 2 dl frozen edamame (fresh soy beans)
- 1/2 red bell pepper, chopped
- 10 Roman lettuce leaves, chopped
- 1 tablespoon shiro miso
- 1 tablespoon mirin
- 1 tablespoon brown rice vinegar
- 1 tablespoon soy sauce
- 1 clove garlic, pressed
- 1/2 teaspoon fresh ginger juice
First I cooked some water and poured it over the frozen edamame to defreeze them. Then I heated a large pot of water until boiling, added the noodles and the drained edamame, and cooked for 6 minutes. Meanwhile, I chopped the veggies and placed them in a bowl, and mixed together the sauce ingredients (miso through ginger). When the noodles and beans were cooked, I drained them and rinsed under cold water, drained again, and added to the bowl. I dressed with the sauce and tossed everything together, and my 15-minute-lunch was ready to be served.
A bundle of soba noodles.