I love buckwheat soba noodles. They're so wonderfully filling and they've got such a subtly sweet taste to them. They pair infinitely well with "umami" flavours - rich and savoury foods like miso and parmesan. This simple recipe combines both in a rich sauce that coats the noodles.
8 oz. dry soba noodles
1 large shallot
1 tablespoon butter
2 extremely generous tablespoons of light miso
1/4 cup grated parmesan
1/3 cup sun-dried tomatoes, chopped
1 green onion, rinsed
Chop the shallot into fine pieces. On medium heat, melt the butter in a skillet. Add the shallots and cook for no more than 2 minutes, when the shallots begin to become translucent. Stir in the miso to make a sort of paste and take immediately off the heat.
Salt water in a pot like you would for pasta and bring to a boil. Add the soba noodles and cook for 5 minutes. Before you strain the noodles, scoop a 1/2 cup of the noodle water off the top and pour it into the skillet with the shallots and miso. Strain the noodles, rinse them with cold water and set them aside.
Bring the skillet back to medium-high heat, whisking the miso and water together until they're blended. Bring the sauce to a hearty simmer and let it thicken for a couple of minutes.
Dump the noodles into the skillet and mix with tongs to cover the noodles with the sauce. Cook just until the noodles are heated, then stir in the parmesan.
Spoon the noodles into bowls and top with sun-dried tomatoes. With a pair of scissors, snip a few small pieces of the green part of the onion onto each dish. Serve with extra parmesan if desired.