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Buckwheat Noodles With Ginger and Miso
![Buckwheat Noodles With Ginger and Miso](https://static01.nyt.com/images/2014/07/16/dining/16KITCH3/16KITCH3-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons red miso
- 12-inch piece ginger, finely grated
- 2teaspoons sugar
- ⅛teaspoon cayenne
- 2tablespoons mirin
- 1tablespoon soy sauce
- 2tablespoons lime juice, plus lime wedges for serving
- 13-inch piece daikon radish, coarsely grated
- 8ounces buckwheat noodles
- 6small red radishes, thinly sliced
- ¼cup radish sprouts, trimmed
- ¼cup thinly sliced cucumber
- Salt
- A few shiso leaves, for garnish
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
Cooking Notes
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 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).
Perfect light summer meal – we were slurping the last bits out of our bowls. Added soft tofu for some protein.
This was a flavorful supper for a hot day. I added seasoned slices of tofu and blanched farm stand green beans. The only ingredient I left out was the radish sprouts. The dressing was very tasty, though I used white miso instead of red.
This was delicious! Made it with white miso, lightly steamed green beans, kohlrabi, cukes, carrots, and radishes.
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.
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.
This is wildly delicious. It's refreshing and cool for hot weather.
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.
Excellent main salad or side, warm or cold. Clean, fresh flavors.
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