Buckwheat Noodles With Ginger and Miso

Name: Buckwheat Noodles With Ginger and Miso
Total time: 25 min
Yield: 4 small servings
Ingredients: 3 tablespoons red miso; 1 2-inch piece ginger, finely grated; 2 teaspoons sugar; 1/8 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; 1/4 cup radish sprouts, trimmed; 1/4 cup thinly sliced cucumber; Salt; A few shiso leaves, for garnish

By David Tanis

Total Time: 25 minutes
Rating: 4(146)
Comments: Read comments

Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat’s delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.

Featured in: Cool Noodle Dishes That Defy the Season

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Ingredients

Yield:4 small servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

146 user ratings

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Comments

pl7 years ago

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.

Karen M7 years ago

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.

katethomas567 years ago

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.

Allison5 months ago

Even with 2 tablespoons of miso, it’s still VERY salty. Otherwise it’s very good.

cricket11 months ago

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).

hungrymarquise1 year ago

Perfect light summer meal – we were slurping the last bits out of our bowls. Added soft tofu for some protein.

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