Earlier this week, I made this for dinner on a whim and loved it so much that I made it again for lunch the next day. It's so simple and yet, so vibrant, flavorful, and irresistible. If you like sweet and savory Asian noodles as I do, you have to try this, hands down--you won't regret it.
I got the idea for this recipe from an artisan miso dressing we bought at farmer's market maybe a year or two ago. It was an apple white miso dressing and absolutely divine--but the only problem was that a tiny 4 oz bottle was like, $7 or something. Does anyone else ever have a moral dilemma whenever they go to the farmer's market, torn between the desire to support independent food producers and also to save your money?? Anyway, since my mom sent me her homemade apple jam all the way from Portland, Oregon, I've been cooking with it a lot. I don't keep bread around the house, so it's been making its way into savory dishes. I decided to try my hand at apple miso dressing on my own, and this version--made creamy and rich with tahini--is going to knock your socks off.
Usually I'd say sub whatever you feel like, but after trying a few different versions, I'd say this is the best. Please use apple jam! Other jams just don't match with miso the same way, and apple is indeed used in Japanese-American style of cooking, so it makes sense. I also love other Asian ingredients like bok choi and fresh shiitake mushrooms in this dish. Ur, you also might want to double your dressing (just ingredients times 2), if you want more for later. ;) Bon appetit!
Healthy Dinner: Soba Noodles with Apple Miso Sauce
1 bok choi, rinsed well and leaves separated, then sliced thinly
1 tsp fresh minced ginger
1 clove garlic, finely minced
2 tsp coconut oil
1 tbsp tahini
1 tbsp plus 1 tsp apple jam
1 tsp white miso
about 2 tbsp water
to taste sea salt and black pepper
1 tsp soy sauce
4-5 fresh shiitake mushrooms, sliced
1. Bring water to boil in a medium pot. Add soba noodles and cook for 5 mins (or according to package instructions), drain, rinse in cold water, drain again, and set aside.
2. In a large frying pan, heat up the coconut oil over medium heat. When it’s hot, add onions and carrots. Cook lightly stirring for about 6 minutes or so, until onions are translucent.
3. Add 1/2 tsp fresh ginger and toss for about 30 seconds until fragrant.
4. Add shiitake and bok choi leaves. (If using regular “adult” bok choi, make sure to slice each leaf thinly lengthwise.) Add 1 tsp soy sauce and stir. Put the lid on the pan and steam/cook for another 4 minutes or so, until bok choi is soft but still vibrant green.
5. Add noodles into the pan and stir well to combine. Turn off the heat.
6. In a small bowl, add tahini, apple jam, white miso, water (start with 1 tbsp, and then add splashes until desired consistency), 1/2 tsp fresh ginger, and minced garlic. Whisk with a fork until creamy.
7. To serve, place the noodles on a plate or bowl, and spoon the dressing on top. Mix it all together with chopsticks and eat eat eat!