Buckwheat Noodles In Miso Ginger Broth Food

BUCKWHEAT NOODLES WITH GINGER AND MISO

Steps:

• 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.
• Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.
• 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.

BUCKWHEAT PASTA NOODLES

Steps:

• Combine flours and salt in food processor and whiz to combine.
• Add egg and olive oil and whiz.
• With machine running, SLOWLY add water until ball forms.
• Turn dough onto lightly floured surface and knead for 10 minutes.
• Place in plastic and let rest for 30-60 minutes.
• Cut noodles according to your pasta machines instructions.
• (usually put on widest setting, smoosh a small chunk of dough in flour on both sides, fold in half and run through maching. Fold again and run through and repeat once more. Then proceed to next smaller setting, etc.) I do not recommend using the very smallest setting.
• Cut as fettucini noodles.
• Bring large pot of water with olive oil to a boil.
• Add 1 Tbls salt.
• Add noodles, stir and cover with lid.
• Once the water returns to a boil, cook for approx 1 minute.
• Drain in colander and enjoy!

SPRING CHICKEN MISO SOUP

Steps:

• Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.
• Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.
• In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
• Bring a small pot of salted water to boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.
• To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

BUCKWHEAT NOODLES IN MISO GINGER BROTH

Steps:

• Cook the noodles according to the package instructions, then rinse well. Put the sesame and safflower oils, onion, chile, ginger, and soy sauce in a large saucepan. Cook gently for 10 minutes until the onion is soft, then stir in the stock and beans. Bring gently to a boil, then add the carrots and oyster mushrooms. Continue cooking for 2 - 3 minutes, then add the bok choy and cooked noodles. Again, continue simmering for 1 - 2 minutes. Add the miso, enoki mushrooms, bean sprouts, and scallions, then serve immediately while the vegetables are still crunchy and vibrant in color.