Spinach Soba Salad

Name: Spinach Soba Salad
Yield: 4 servings
Ingredients: Salt Freshly ground pepper; 3 to 4 ounces soba noodles; 1 carrot, peeled and finely chopped; 2 cups edamame (frozen are fine); 2 to 3 tablespoons soy sauce Juice of one lime; 2 tablespoons white or light miso; 1 tablespoon mirin or 1 teaspoon sugar, or to taste; 1/2 to 3/4 pounds fresh spinach, washed (all the spinach in your box this week); ¼ cup chopped scallion; 1 tablespoon freshly grated ginger

Serves 4

Adapted from Mark Bittman

spinach

Method

1
Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
2
In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

From the farm's kitchen

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