21 October, 2012

Sunday Spinach & Soba

My comfort dishes are often rice/noodle bowl variations and this is a great new staple for me. I was sent a hand scripted recipe card by Jessy and this dish introduced me to Ume plum vinegar.  Don't even try to substitute...

That said, this recipe is a great base and you can try many greens (kale, chard, anything you have on hand) or add ons (vegetables, tofu, meat).  The key prize here is the dressing!

Soba & Spinach

1 pkg. soba 
1 t. olive oil
1/2 cup chopped dulse (dried seaweed, found in the seafood section)
1 cup each of spinach, arugula & mustard greens (or other greens)
1 sheet chopped nori (optional)

2 t. sesame oil
1 t. soy
1 t. plum vinegar  ("A tart, salty, festive condiment with beneficial organic acids.")

Cook soba according to package instructions.  Whisk together the dressing in a small bowl.  In a medium pan, saute dulse in olive oil over medium heat then add the washed greens, and cook lightly just until the fresh greens wilt.  Serve the hot noodles in a bowl with the greens and dressing.