Buckwheat Noodles In Miso Ginger Broth Recipes

BUCKWHEAT NOODLES WITH GINGER AND MISO

Buckwheat Noodles With Ginger and Miso image

Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat's delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.

Provided by David Tanis

Categories dinner, lunch, pastas

Time 25m

Yield 4 small servings

Number Of Ingredients 14

Ingredients

3 tablespoons red miso
1 2-inch piece ginger, finely grated
2 teaspoons sugar
1/8 teaspoon cayenne
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 ounces buckwheat noodles
6 small red radishes, thinly sliced
1/4 cup radish sprouts, trimmed
1/4 cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish

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.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1165 milligrams, Sugar 5 grams

GINGER-MISO SOUP WITH NOODLES

Ginger-Miso Soup with Noodles image

Provided by Food Network

Categories main-dish

Yield 4 main course servings

Number Of Ingredients 8

Ingredients

8 ounces udon (Japanese wheat noodles), or linguine
6 cups water
1/4 cup tamari soy sauce
1/2 cup roughly sliced gingerroot (keep skin on)
1/4 pound firm tofu, cut into 1/2inch cubes
2 scallions, very thinly sliced
1/4 cup white (sweet) miso (see Note)
1 tablespoon Asian ental sesame oil

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.

BUCKWHEAT NOODLES IN MISO GINGER BROTH

BUCKWHEAT NOODLES IN MISO GINGER BROTH image

Categories Soup/Stew

Yield 4 people

Number Of Ingredients 16

Ingredients

6 oz. dried buckwheat noodles
1 teaspoon toasted sesame oil
1 tablespoon safflower oil
1 red onion, finely chopped
1 red chile, seeded and finely chopped
1 inch fresh ginger, peeled and grated
1/4 cup soy sauce
1 quart vegetable stock
6 oz. green beans, topped
6 oz. carrots, cut into matchsticks
4 oz. oyster mushrooms, thickly sliced, about 2 cups
8 oz. bok choy, cut into thick rounds
3 tablespoons miso paste
4 oz. enoki mushrooms, root base removed
6 oz. bean sprouts, rinsed and drained, about 1 1/2 cups
7 scallions, cut lengthwise into strips

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.

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