Buckwheat Noodles With Ginger and Miso Recipe

Name: Buckwheat Noodles With Ginger and Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red miso; 1 2-inch piece ginger, finely grated; 2 teaspoons sugar; ⅛ teaspoon cayenne; 2 tablespoons mirin; 1 tablespoon soy sauce; 2 tablespoons lime juice, plus lime wedges for serving; 1 3-inch piece daikon radish, coarsely grated; 8 ounces buckwheat noodles; 6 small red radishes, thinly sliced; 1/4 cup radish sprouts, trimmed; 1/4 cup thinly sliced cucumber; Salt; A few shiso leaves, for garnish

Servings: persons

3 tablespoons red miso
1 2-inch piece ginger, finely grated
2 teaspoons sugar
⅛ teaspoon cayenne
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 ounces buckwheat noodles
6 small red radishes, thinly sliced
1/4 cup radish sprouts, trimmed
1/4 cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish

1
Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl.
2
Mix together, and stir in grated daikon radish.
3
Set aside.
4
Boil the noodles in abundant salted water until cooked but still firm.
5
Drain and rinse well with cold water.
6
Blot dry.
7
Divide noodles among four small bowls.
8
Top with radish, radish sprouts and cucumber slices.
9
Sprinkle lightly with salt.
10
Garnish with torn or chopped shiso leaves.
11
Serve with dressing and lime wedges on the side.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons red miso, 1 2-inch piece ginger, finely grated, 2 teaspoons sugar, ⅛ teaspoon cayenne, and more.

Yes, Buckwheat Noodles With Ginger and Miso falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Noodles With Ginger and Miso

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