Miso Noodles Recipes

Steps:

• Put the noodles in a bowl and cover with boiling water. Set aside to soften.
• Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.
• Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

Steps:

• In a small bowl, combine the miso, egg, and water and mix well.
• Put the flour in a medium bowl and make a small well in the center. Pour the wet ingredients into the well and, using a fork or your fingertips, begin stirring the wet ingredients from the center outward, gradually incorporating the flour. The dough will be a bit sticky and crumbly. Use your fingers and then your whole hand to squeeze and then knead the dough. Once the dough forms a large mass, turn it out onto a lightly floured work surface. Knead the dough for 5 minutes, dusting with flour if it is sticky. Once the dough develops a soft, velvety texture, wrap it in plastic and let it rest for at least 30 minutes.
• Unwrap the dough and cut it in half. Keep half of the dough wrapped loosely in the plastic while you work with the other half. Alternatively, you can put the dough in a vacuum bag, seal it, and let it rest for 10 minutes before rolling. (This will leave you with moister dough than resting in plastic wrap.) Lightly flour a work surface and, using a rolling pin, begin to roll out the dough. This process takes time. Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls. Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 × 12 inches. Dust the dough with flour and fold down the top third of the dough. Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down. Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide. Unfold each noodle, and dust with flour. Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer. Cover them with a kitchen towel and repeat with the other half of dough.
• When all the dough is rolled, refrigerate the noodles until ready to use. If using within a few minutes, simply cover with a kitchen towel.
• Alternatively, you can roll out the dough with a pasta maker following the manufacturer's instructions, using the cutter of your choice.
• Bring a large pot of water to a boil. Generously salt the water, then add the noodles. Cook for 3 to 4 minutes.
• Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat. Drain the cooked noodles and put them in the pot with the butter. Coat the noodles evenly with the butter and season with salt and pepper to taste. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.