This meal reminded me that I can build a satisfying dinner even when my produce drawer is nearly empty. All I had was carrots and spinach, and a salad didn’t sound appealing on a cold and rainy evening. Then I saw soba noodles in the pantry and googled “recipe carrot spinach soba miso”—and I found my favorite recipe of the week.
This is a healthy meal with big flavors and eye-catching colors. It’s just as good hot or cold, so I recommend packing up the leftovers and taking them to work for lunch. If you have any cilantro, that would be a fantastic addition!
- 1 large carrot
- 3/4 cup frozen edamame (no pods)
- 3 oz soba noodles
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 2 tsp miso paste
- 1/4 tsp onion powder
- 1/2 tsp ground coriander
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 4 oz baby spinach
- Boil a medium pot of water over high heat. Grate the carrot into a large bowl.
- Add the noodles to the boiling water and bring back to a boil for 2 minutes. Add edamame, bring back to a boil, and cook for 1 additional minute. Drain in a colander. Shake off excess moisture, and then pour over the shredded carrots.
- Combine soy sauce, vinegar, miso, onion powder, coriander, ginger, and sesame oil in a small bowl. Mix together as much as possible. Microwave for 30 seconds and mix again until completely smooth. Remove any miso chunks that will not loosen up.
- Add the spinach to the noodles and mix. Microwave the bowl for 30 seconds and mix again until the spinach wilts.
- Pour the dressing over noodles and mix well. Divide into 2 bowls and serve.
Serves 2. Adapted from http://www.food.com/recipe/soba-salad-with-miso-dressing-393790?scaleto=2&mode=null&st=true