cold noodles with miso, lime and ginger

Name: cold noodles with miso, lime and ginger
Cuisine: Japanese
Ingredients: 2 tablespoons miso (red is recommend; white would be just fine); 1 2-inch piece ginger, finely grated; 2 teaspoons granulated sugar; 1/8 teaspoon ground cayenne, or to taste; 2 tablespoons mirin; 1 tablespoon soy sauce; 2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving

6 steps

Use whichever medley of cold, crunchy vegetables you’d like here; Tanis recommends daikon (a long, white mild radish), cucumber, radishes, radish sprouts and shiso leaves; I cleaned out my produce drawer with some julienned carrots, thinly sliced string beans, radishes, cucumbers and some wasabi micro-greens I couldn’t resist at the Greenmarket. Tanis suggests soaking grated daikon in the sauce, which I have no doubt mellows it, but I wanted to keep things simpler here.

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories175.2 kcal (9%)

Total Fat2.1 g (3%)

Carbs36.4 g (14%)

Sugars19.4 g (22%)

Protein6.3 g (13%)

Sodium2380.8 mg (119%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsmiso

red is recommend, white would be just fine

1 x 2 inchginger

piece, finely grated

2 teaspoonsgranulated sugar

⅛ teaspoonground cayenne

or to taste

2 tablespoonsmirin

1 tablespoonsoy sauce

2 tablespoonslime juice

plus lime wedges for serving

Instructions

Step 1

Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. What, your package is only in Japanese, like mine? Most are cooked between 5 and 8 minutes, so test at 5 and add more minutes if needed.

Pot

CooktopHeat

Step 2

Meanwhile, grate, julienne or thinly slice vegetables of your choice.

Knife

Step 3

Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

Strainer

Step 4

Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.

Whisk

Step 5

Divide noodles among four bowls; toss each with a tablespoon of the sauce, plus more to taste. Top with vegetables and extra droplets of sauce. Serve with lime wedges.

Step 6

The leftovers won’t keep well with the sauce on. It’s best to keep it in one container and the noodles and vegetables in another, combining when needed, if you have extras.

View on Smitten Kitchen

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