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Miso-Walnut Soba with Bok Choy

Miso-Walnut Soba with Bok Choy

Nutty soba noodles get a double hit of umami, with just six ingredients.

By Courtney HillAugust 10, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

Nutty, wholesome Japanese buckwheat noodles and bok choy are sauced with a puree of toasted walnuts and miso that delivers a double hit of umami. The starchy water that results from cooking soba is called soba yu; we use a little of it to help the sauce blend smoothly and also cling to the noodles. You can use either sweeter, milder white miso, or saltier, earthier red miso—or even a blend if you happen to have both types.

Ingredients
  • 10

    ounces dried soba noodles

  • 1

    pound baby bok choy, trimmed and thinly sliced crosswise

  • ⅓

    cup walnuts, toasted, plus chopped toasted walnuts, to serve

  • 3

    tablespoons white miso OR red miso

  • 2

    tablespoons neutral oil

  • 2

    medium garlic cloves, smashed and peeled

  • Kosher salt and ground black pepper

  • Optional garnish: Shichimi togarashi OR lemon wedges OR both

Cook the soba in a large pot of boiling water until al dente. Reserve ¾ cup cooking water, then add the bok choy to the pot and cook until the soba is tender and the bok choy is crisp-tender, about 1 minute. Drain, rinse and drain well; return to the pot. In a blender, combine 3 tablespoons of cooking water, the walnuts, miso, oil and garlic; puree until smooth. Add to the soba mixture, then toss, adding more cooking water to thin. Season with salt and pepper. Serve sprinkled with chopped toasted walnuts.