Buckwheat Soba with Spinach
Serves 4. Prep tips: Timing is important in this process; have ingredients out and ready to go before you start cooking. This dish would also be happy topped with sauteed shrimp or fish.
2 cups water, divided
2 carrots, peeled and cut into thin coins
1/2 yellow onion, diced
5 T sweet white miso
1 T mirin
2 t tamari
8 oz. buckwheat soba noodles
1/2 cup finely chopped green onions
5 oz. baby spinach
1/2 t toasted sesame oil
DIRECTIONS
Heat 1 cup water in a saucepan and add carrots and onion. Simmer for several minutes, until tender. In a small bowl, mix remaining 1 cup room-temperature water with miso, mirin and tamari. Stir until miso is evenly dissolved. Cook noodles until al dente, about 4 minutes. Drain noodles. In a warm serving bowl, combine noodles with vegetables in cooking water, miso mixture, green onions, spinach and sesame oil. Stir until spinach wilts and serve immediately.