by Katherine Deumling
This comes together quickly and is good with any very tender green like young mustard greens, or beet greens. You can also use substitute other kinds of noodles. The miso here is key and gives the dish its complexity. You can add tofu or toasted nuts to make it even more robust.
8 ounces soba noodles
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon oil
3 stalks green garlic or 2 medium to large cloves garlic, minced
2 scallions, white and green parts thinly sliced and divided
1 large bunch spinach about 2/3 lb, well washed, roots removed and chopped, including stems
1 tablespoon white miso
1 tablespoon butter, softened (or oil, to make it vegan)
A few pinches cayenne or other dried, hot pepper
Juice of half a lemon
Cook the soba noodles according to the package instructions. Drain and rinse with cold water and drain well and put in a serving dish. Toss with soy sauce and sesame oil.
In a small bowl thoroughly mix together the miso and butter and set aside.
Heat the oil in large skillet over medium heat and add the garlic and white parts of the scallions. Cook gently for a few minutes, then add the spinach, cover and steam for a just a minute until wilted. Stir in the miso/butter, the hot pepper and a couple of good squeezes of lemon juice.
Add the spinach to the noodles along with the reserved scallion greens. Toss well, taste and adjust seasoning with more soy sauce, sesame oil, lemon, as needed.
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