Despite that there were a few flakes of snow threatening my peace of mind yesterday,I was so glad that today was a (chilly) but beautifully sunny day–still light out at seven! I went to the gym today for the first time since midterm week started, and even though it was hard getting back into the swing of things, it’s nice to experience that post-workout high again (it helped that the sun was just setting as I left the gym).
However, I have to admit something to you about the upcoming recipe. It’s all about a cold soba noodle salad, with an orange-ginger miso dressing–perfect for a quick lunch during midterms week when Fritz wasn’t around. Except…midterms week was last week. I made this an entire week ago.
This isn’t normally much of a problem, except that I didn’t write the amounts of anything that I used, so I have to kind of guess at what actually went into this dressing. Luckily I have pictures as a reminder. It was really good though, so I’d like to suggest that you use this recipe as an inspiration for a soba salad of your own–and if you do use my recipe, taste it as you go an adjust accordingly to your taste.
For myself I’ve found that’s true of any recipe using miso–I am still getting used to the strong and salty taste of miso, so I like to go slow as it is. Miso and I are still taking baby steps as we get to know each other.
No rushing into this relationship.
Cold Soba Salad with an Orange-Ginger Miso Dressing
- 6-8 oz uncooked soba noodles
- 2-3 carrots, peeled and shredded
- 1/2 red bell pepper, diced (I’d definitely roast the pepper first next time)
- 1-1 1/2 T miso
- 2 T grated ginger
- juice of one small orange (I used a tangelo)
- 2 T tahini
Cook the soba noodles as instructed on the packaging (it only takes a few minutes in boiling water) and douse them with cold water once they are done to prevent them from overcooking.
Once they’ve cooled off and been drained, add the shredded carrots and bell pepper.
Next, mix the last four ingredients together to make a dressing.
Pour that right over the noodle mixture.
Give the noodles a good toss, and there you have it!
A light but filling (and healthy) salad. Perfect for a meal on the go, or as a side dish for a heartier meal.
Tomorrow I plan on making a cake in the morning to celebrate our friends Steve and Gill’s first anniversary (congrats guys!) and then Fritz and I are having dinner at the Jensen’s house. Should be a lovely day.