Soba "Fideos" with Sea Vegetables

Soba "Fideos" with Sea Vegetables
Photo by Annabelle Breakey

Ingredients

  • Baby radishes and/or baby carrots, with tops
  • Baby radishes and/or baby carrots, with tops
  • 10 small shiitake mushrooms (about 2 oz.), thinly sliced
  • 1 ounce dried dulse*, snipped into small pieces
  • 10 small shiitake mushrooms (about 2 oz.), thinly sliced
  • ¾ ounce dried wakame pieces*
  • 1 ounce dried dulse*, snipped into small pieces
  • + 17 more ingredients
    • ½ cup red (aka) miso*
    • ¾ ounce dried wakame pieces*
    • 1 package (9 1/2 oz.) soba (buckwheat noodles)
    • ½ cup red (aka) miso*
    • 2 tablespoons chopped flat-leaf parsley leaves
    • 1 package (9 1/2 oz.) soba (buckwheat noodles)
    • 1 tablespoon minced garlic
    • 2 tablespoons chopped flat-leaf parsley leaves
    • ½ cup plus 3 tbsp. extra-virgin olive oil, divided
    • 1 tablespoon minced garlic
    • 1 (8 by 8 in.) square nori*, snipped into slivers
    • ¼ cup Meyer lemon juice
    • ½ cup plus 3 tbsp. extra-virgin olive oil, divided
    • 2 teaspoons Meyer lemon zest
    • 1 (8 by 8 in.) square nori*, snipped into slivers
    • ¼ cup Meyer lemon juice
    • 2 teaspoons Meyer lemon zest

1. Soak wakame in at least 6 cups water for time specified on package, or until tender-crisp. Discard ribs, if any, and finely chop wakame. Strain soaking liquid through a fine-mesh strainer into a medium bowl and add shiitakes. 2. In a bowl, whisk together miso, 1/2 cup oil, the zest and juice, ...

View full recipe at My Recipes

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