Name: Buckwheat Noodles, Mizuna (or Mibuna), and Radishes with Tart Tofu-Mizuna Dressing
Yield: Serves 3 to 4 as a main dish
Cuisine: Asian
Ingredients: 1½ tablespoons toasted sesame seeds (preferably black); 1 tablespoon shoyu (Japanese soy sauce); 1 cup silken (soft) tofu (about ½ pound); ¾ pound delicate mizuna or mibuna; ⅓ cup sliced scallion (green onion) tops; 2 tablespoons peanut oil (preferably roasted); 12- to 13-ounce package Japanese buckwheat (soba) noodles; ¼ cup lemon juice; 1 teaspoon grated lemon zest; 1 large bunch round red radishes; 1 tablespoon Dijon mustard; ¼ teaspoon kosher salt

Preparation info

Serves
3 to 4
as a main dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Cool and satisfying on a summer’s eve: taupe soba noodles, sharp emerald mizuna, and scarlet radishes are dressed with a thick, smooth, lemony dressing. Choose the smallest mizuna so the pretty lacy leaves (not stems) can star. Or substitute mibuna. The weight of soba noodle packages varies—use whatever is close to ¾ pound. If roasted peanut oil is not in your pantry, substitute 1½ tablespoons vegetable oil plus 2 teaspoons Asian (dark) sesame oil.