For insta-friends who asked...
Toss Miso Tahini Sauce with chilled soba and whatever vegetables are available for a "Stone Cold Soba" Salad, appropriate for a hot, 97° day that would be obscene even in July. (It's April.)
Pictured above: wild arugula, avocado, cucumber, garlic-pickled black radish (using the Momofuku vinegar pickle recipe), scallions, and shallots. Good combinations I've tried before: asparagus + edamame or peas + kale , sauteed tofu + shiitake mushrooms + baby bok choy, shredded roasted chicken + spinach + mushrooms.
I put on avocado and egg on everything.
Hit with extra black pepper, crushed red pepper, and sesame seeds.
Miso Tahini Sauce {recipe}
makes about ½ cup, enough for a very large salad with some leftover
INGREDIENTS
1 clove garlic very finely minced
¼ cup tahini
2-4 tablespoons shiro (white) miso, depending on how salty you like (I use 4 tablespoons)
juice from half a lemon, about 1 tablespoon
¼ cup or more warm water
salt and freshly cracked black pepper, to taste
optional: lemon zest, 1-2 teaspoons honey or maple syrup, handful finely chopped herbs
DIRECTIONS
Combine minced garlic, tahini, 2 tablespoons miso and lemon juice in a bowl. Add warm water by the teaspoon and stir until the sauce is the consistency of a thin salad dressing. Taste and additional miso if necessary (I usually add the full 4 tablespoons).
Add black pepper to taste, as well as any optional ingredients like lemon zest, honey, or chopped herbs. (I usually don't add anything else.)
Resources + Notes + Tips
~ most produce from local LA farmers' markets, of particular note, Santa Monica on Wednesday
~ tahini: Kevala Organic at Whole Foods Market (also available on amazon.com)
~ miso: whatever organic white miso (usually in a clear plastic square tub) I can find in the refrigerated section at Whole Foods Market, a few available on amazon.com
~ soba: buckwheat noodles, usually made with some regular wheat flour. Unless you are on a restricted diet, 100% buckwheat noodles not recommended; they are supremely brittle and weirdly sticky.
{100 Posts in 100 Days, no. 013}
L.A. Brown says
I've got a half package of soba noodles in the pantry that i now has a plan. This is such a pretty bowl of food. And by the way, it's supposed to be 86 degrees in Denver today. That's really hot for this time of year.
TheDelicious says
also really good with ginger scallion sauce! or even simple sriracha, sesame oil, and tamari/soy sauce!
Meghan says
Have you come across ANY brand of 100% buckwheat noodles that are half decent? I'm a celiac and they're really hard to come by for some reason (in Vancouver) - I would order them online if someone who knows what they are doing (i.e. you!) recommended them!!
TheDelicious says
So far, the only 100% buckwheat soba I've tried is by Eden Foods, which I buy at Whole Foods, and that's the one that is brittle - but honestly, no matter the brand, I bet all 100% buckwheat soba is like that just because of the nature of buckwheat flour. I am going to try this: http://kingsoba.com/index.php?main_page=product_info&products_id=25 bc I also want to try that company's BLACK RICE NOODLES! if you come across a great product, please let me know!
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