Buckwheat Noodles With Ginger And Miso 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.

GINGER-MISO SOUP WITH NOODLES

Steps:

• Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside.
• In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions.

SPICY MISO NOODLES

Steps:

• Cook noodles according to package directions. Drain noodles; set aside to cool.
• In a large bowl, combine rice noodles with edamame, cucumber, and onions.
• In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
• Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.

MISO-GLAZED SALMON STEAK WITH GINGER BUCKWHEAT NOODLES GF

Steps:

• Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
• In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
• Cook noodles according to packet directions, drain and toss with dressing.
• Preheat oven to 200°C Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
• Toss shallots (spring onions), nuts and ginger through noodles, then serve with the salmon, garnished with mustard cress.