Soba, or buckwheat, noodles are perfect for warm weather meals because they cook in 4 minutes and are so yummy eaten cold with some soy sauce and scallions.
It isn't that much more work to make a meal out of it either. This dish was guided by a package of mixed mushrooms, a container of black sesame seeds, that vibrant ume vinegar and this lovely recipe. Also, I love eating with chopsticks.
Black Sesame Soba
1 package soba noodles
2 Tablespoon vegetable oil
2 carrots, sliced
2 cups organic broccoli, in small pieces
1/4 onion, chopped
2 cloves garlic, chopped
1 (12 ounce) package mixed mushrooms
2 tablespoons miso
1 tablespoon low sodium soy sauce
1 tablespoon ume vinegar
1 teaspoon sesame oil
1/4 cup black sesame seeds
Heat veg oil in large skillet and saute onions, garlic and mushrooms over medium heat for 5 minuets. Blanche carrots and broccoli, add to skillet and remove from heat. Whisk together miso, soy sauce, ume vinegar and sesame oil and set aside. Cook noodles according to package instructions, drain and rinse. In a large bowl combine noodles and veg, toss with miso dressing and top with sesame seeds. Makes 4 healthy servings.