Miso Soba W Asparagus Food

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
• Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
• Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
• In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

ASPARAGUS WITH MISO BUTTER

Steps:

• Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
• Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
• When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

ROASTED ASPARAGUS WITH MISO DRESSING

Steps:

• Preheat oven to 375F.
• Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
• Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
• Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
• Remove from oven and allow to cool.
• Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
• Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

MISO SOBA W/ ASPARAGUS

Steps:

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SOBA WITH GRILLED ASPARAGUS AND SEA SCALLOPS WITH SWEET MISO SAUCE

Steps:

• In a bowl, whisk together the sugar, sake, mirin, and rice vinegar until the sugar is completely dissolved. Add the white miso, ginger, and 1 tablespoon of the oil and whisk until well combined. Set the miso glaze aside.
• Bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain, shock under cold running water, and drain again.
• Heat a well-oiled grill pan over medium heat. Brush the asparagus and scallops with all or most of the remaining 3 tablespoons of oil and season with salt and pepper to taste. Grill the asparagus first until just tender, 3 to 5 minutes total, rolling them about to heat them evenly all around. Divide and top each noodle serving with asparagus. Grill the scallops in the same pan until cooked through and crisp on each side, about 2 minutes per side. Divide the scallops among the servings of noodles, and spoon some miso glaze over each. Serve garnished with toasted walnuts.