“What? You like soba now?” was the question my husband asked the other night when I was wanting to buy more soba at a grocery store. I’d always told him that I wasn’t a big fan of soba growing up and I’d always give him a grossed out look whenever the topic of soba noodles came up. But what do you know. I had a change of heart and decided to give soba another try and purchased it a while back. I tried a soba recipe and decided that I actually like soba now. It’s weird and interesting how your appetite changes over time. As I get older, I crave things that I never liked before and soba is definitely one of them.
One thing about soba noodles, though, you must be careful not to overcook it. If you overcook it, the noodles will stick together badly and the texture will be a little bit off, too. It’s best to serve soba noodles kind of al dante and preferably immediately after it’s cooked. That way the noodles will remain a perfect texture and won’t stick together badly.
To top the noodles, I created a miso hummus sauce. Like the name says, the sauce tastes like hummus with a miso flavor. It is surprisingly good and the noodles tasted really good with the sauce. I’ve learned that there are many recipes out there that use miso with tahini sauce together. I added some pureed chickpeas to the sauce to add a nice texture as well as some protein in my diet.
To prepare this dish, add 2 cups chickpeas (same as garbanzo beans), 1 tablespoon olive oil, 1/4 teaspoon salt, black pepper to taste, 1/4 cup miso (or less for milder miso flavor), 1/4 cup tahini sauce, 1 clove minced garlic, and 1/2 cup water in a blender and pulse until smooth and creamy.
When it looks like this, it’s ready.
Cook soba noodles according to package instructions. Rinse the noodles quickly with cold water and serve immediately with the sauce on top.
Sprinkle with ground peanuts and chopped green onions on top of the sauce and serve.
- 4 bundles soba noodles, cooked according to package instructions
- 1 green onion, chopped
- ¼ cup ground roasted peanuts
- Miso Hummus Sauce: 2 cups canned chickpeas, washed and drained
- 1 tablespoon olive oil
- ¼ teaspoon salt
- black pepper
- ¼ cup miso paste (or less)
- ¼ cup Tahini sauce
- 1 clove garlic, minced
- ½ cup water
- Rinse the cooked noodles with cold water. You may want to cook the noodles after the sauce has been made so you can serve the noodles immediately after you cook them.
- Make the miso hummus sauce by combining all the sauce ingredients in a blender and pulse until smooth and creamy.
- On four plates, divide noodles in equal portions. Top it with about ½ cup full of the prepared sauce, ground roasted peanuts, and green onions and serve immediately.
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