People with wheat/gluten sensitivities will appreciate this dish because soba noodles are traditionally made from buckwheat, which despite it’s name, contains no wheat at all. Please read the package carefully to be sure the soba noodles you pick up are made purely from buckwheat and not a blend if you have a wheat allergy.
This is a three step dish, but it can easily be combined into a one-step noodle bowl. All you would change is the presentation.
Miso Soba Noodles with Gingered Shiitakes and Nappa Slaw
1 package soba (buckwheat) noodles
2 Tbsp sesame oil
toasted sesame seeds
1 Tbsp red pepper flake (or to taste)
1 pint of shiitake mushrooms, sliced
1 Tbsp red miso
2” piece of ginger, peeled and grated
2 cloves of garlic, minced
½ Nappa cabbage, sliced
2 scallions, sliced
1 red bell pepper, thinly sliced
generous handful each of mint and cilantro, minced
2 Tbsp hydrated hiziki seaweed (soak 1 Tbsp dried in water for 10 minutes and drain)
2 Tbsp sweet rice wine (mirin)
1 Tbsp rice wine vinegar
2 Tbsp dark sesame oil
Cook noodles according to package directions. Drain and toss with red pepper flake, sesame seeds and enough sesame oil to coat thoroughly. Set aside.
In a bowl combine cabbage, scallions, bell peppers, herbs and seaweed. Add the mirin, vinegar and sesame oil and toss the slaw to distribute the flavors. Set aside.
Meanwhile sauté sliced shiitakes over medium high heat with a bit of olive oil, ginger and garlic. Once mushrooms are cooked through add miso and 1-2 Tbsp of water, or just enough water to allow the miso to coat the mushrooms.
To plate the dish, arrange noodles on a platter and top with mushroom mixture. Arrange the slaw in a delicate pile in the center of the platter. Sprinkle the entire dish with a little sesame oil and serve warm or at room temperature.