Buckwheat Noodles With Ginger and Miso
Published July 15, 2014
Karsten Moran for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons red miso
1 2-inch piece ginger, finely grated
2 teaspoons sugar
⅛ teaspoon cayenne
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 ounces buckwheat noodles
6 small red radishes, thinly sliced
¼ cup radish sprouts, trimmed
¼ cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish
Nutritional analysis per serving
54 grams carbs; 259 calories; 1 gram polyunsaturated fat; 1 gram fat; 2 grams fiber; 1165 milligrams sodium; 11 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.
- Step 2
Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
- Step 3
Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt. Garnish with torn or chopped shiso leaves. Serve with dressing and lime wedges on the side.
Private Notes
Comments
Perfect for lunch - keeps well (I separated the dressing from the noodles/veggies) and really quick/easy to make. I subbed in white miso, which worked well, and left out the daikon radish. Really refreshing mid-day meal that doesn't take long to make.
I made the sauce as directed (though ran out of mirin so substituted white wine w/ a bit of sugar) with the red miso. My husband and I loved the multiple flavors and depth of the sauce. I had no radishes so used grated carrot for color and added a big handful of both pea shoots and sunflower sprouts. This was an easy to prepare and tasty dinner.
I made this with milder white miso and udon noodles (all I had in the pantry) on a sultry Ca night - perfect meal ready in a few minutes.
I will suggest using buckwheat noodles that are a combination of wheat flour and buckwheat (not 100% buckwheat). 100% buckwheat makes a much more brittle noodle
Even with 2 tablespoons of miso, it’s still VERY salty. Otherwise it’s very good.
I have found that buckwheat noodles can be brittle and break after cooking. Now I look for buckwheat noodles that have some wheat flour incorporated (got that tip from a Japanese cook). It doesn’t seem to affect the taste at all and they are more supple. Shikoku brand makes Inaka Soba Japanese Style Buckwheat Noodles (green package).