Zaru Soba
garlic mushrooms &kale salad, spicy scallion dressig
Zaru soba is a chilled noodle dish from Japan’s Edo period—and the foundation of this 20-minute lunch. For a flavorful fusion, we toss the soba noodles and kale in a dressing inspired by pa muchim, a Korean side dish featuring scallions and gochujang. Topped with garlicky mushrooms
Nutrition (per serving)
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INGREDIENTS
- 6 scallions, shredded, trimmed and cut into 2-inch pieces
- 4 oz soba noodles
- 4 oz cremini mushrooms, trimmed and halved
- 2 garlic cloves, peeled and minced
- 4 tsp low-sodium tamari
- 1/2 tbsp agave
- 2 tsp toasted sesame oil
- 1/2 tbsp gochujang
- 1 tbsp white vinegar
- 2 oz baby kale
- 1 tbsp tuxedo sesame seeds
- Salt (from your kitchen)
- Pepper (from your kitchen)
- 2 tsp olive oil (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Soak scallions in ice water and set aside until step 3. Bring salted water to boil in medium saucepan. Add noodles and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cold water to stop cooking process. Set aside.
Heat 2 tsp olive oil in same medium saucepan over medium-high heat. Add mushrooms and cook, undisturbed, until well-browned, 5 to 7 minutes. Add just half the garlic, 1/4 tsp salt, and a pinch of pepper, and continue to cook until fragrant, about 2 minutes.
Combine just 4 tsp tamari, agave, just 2 tsp sesame oil, gochujang, and vinegar in large bowl. Drain scallions and add to dressing. Stir in noodles and kale.
Divide noodle salads between two bowls. Top with garlic mushrooms and sesame seeds and serve.
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Sheet-Pan Bibimbap with Yams & Carrot-Kale Banchan
