Lately the weather had been deciding to rain every dang evening. Right before dinner the sky will get super dark and then all of a sudden it’s pouring rain. Doesn’t matter how hot the day has been it still rains and gets really chilly. I’m praying that this won’t be the case all summer. I just moved to the apartment I’m at now in December and I’ve never lived on the north side of town so I have no precedent. All I know it that the rain is bumming me out.
So I did what anyone would do in my situation and made myself some pasta to cheer myself up! Mmmm miso soba noodles here I come!
Soba is a type of Japanese buckwheat noodle that is usually eaten chilled or in soup. The buckwheat is what gives soba its darker color and also makes it smell a bit… earthy. I like soba noodles for a few reasons. First – they keep you fuller longer than typical wheat pasta. Two – they only take a few minutes to cook. Great for a meal when you are in a rush. And finally the third reason – I get full really quickly when I eat soba noodles. I love it because often put down way too much pasta before I realize that yeah, I did actually have enough to eat. Pasta one of the few foods I have to make sure I’m taking a proper amount because otherwise I will gorge myself and end up uncomfortably full. I don’t know if pasta expands in my stomach or what but there’s a weird disconnect between the eating and being full stages that I don’t get with other foods. Luckily with soba noodles I am able to enjoy them without accidentally eating too much. Anyway.
I made a tangy rice vinegar and miso based sauce for these soba noodles. It’s a simple mixture of miso, mirin, rice vinegar and tamari. After sautéing some veggies and tofu with a healthy amount of garlic, add your cooked soba and then pour in your sauce. It’s a very simple recipe but it is so good. So. Good. I added quite a bit of collard and turnip greens after heating up my garlic in a large heavy pan. Collard and turnips greens are both very sturdy greens that can take some cooking. You could substitute the collard and turnip greens for kale or even chard or bok choy but if you do add them later in the cooking process. You do not want to end up with soggy greens here. They need to have a little structure and bite because the soba is already going to be a softer noodle.
From start to finish this meal took about 25 minutes to prepare. It actually started out as an excuse to use my mandolin slicer that I always forget I have. I used the mandolin to make the prettiest slices of zucchini ever, which I actually prefer to having cubed zucchini. It’s easier to eat in pasta when it’s longer and it seemed like it cooked better as well.
After slicing my vegetables I heated up some garlic. After a minute or so of cooking with about a tablespoon of water I threw in the zucchini and greens. I added a tablespoon or two of tamari and let them cook on medium low heat for about 5 minutes. After that my soba noodles were boiled and I threw them into the same pan. Then I added the sauce mixture and combined. After that I just tossed in the tofu, radish and green onion and let them all heat through really quick. I served the miso soba noodles up with an extra garnish of fresh green onion and black sesame seeds.