Wednesday, September 23, 2009

Soba Salad With Spinach, Edamame and Miso Dressing

I was looking for something quick and easy tonight. Not to mention something meatless. I think we're still recovering from Dinosaur BBQ this weekend where we ate our weight in wings, ribs and brisket.

I came across this recipe in the NY Times from Mark Bittman and it seemed to fit my criteria. I did need to pick up some things (anyone know what I can use a whole jar of miso for?), but once we started putting it together it took no more than 15 minutes. Perfect for a weeknight meal, and it tasted good too. The soba noodles had a bite to them, and the dressing had a nice Asian flavor, not too sweet like most dressings. And using chopsticks to eat it definitely makes dinner a little more fun, but then again I'm easily amused.

Soba Salad With Spinach, Edamame and Miso Dressing

Salt and freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

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 15 to 30 seconds 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.

Yield: 4 servings