yields 2-3 small servings
inspired by and heavily adapted from Epicurious
For the miso butter:
2 tablespoons white miso
1 1/2 tablespoons unsalted butter, softened
6 oz. dried soba noodles
about 1 pound Tokyo turnips with greens, washed and destemmed
1-inch piece of fresh ginger, peeled and grated
1/2 cup water
1 tablespoon Mirin (sweet rice wine)
1 tablespoon toasted sesame oil
1/8 teaspoon salt
-Stir together miso and butter.
- Cook the soba noodles according to the package's instructions. In case the packages fails to mention this (surprisingly, mine did), when cooking soba noodles, it's important to add 1 cup of cold water after the water and noodles come to a full boil. You must do this not once, but twice; this is what gives the noodles their chewy texture.
-Peel and slice turnips into small pieces (I got about 6-8 per turnip).
-Using kitchen scissors, roughly cut up the turnip leaves.
-Place the sliced turnips into a heavy skillet (I used cast iron) with the ginger, water, mirin, sesame oil and salt.
-Bring to a boil and let cook, uncovered for about 10-15 minutes.
-Once the turnips have softened and the liquid has begun to reduce, add handfuls of the turnip greens, stirring with tongs and adding more as they wilt.
-Stirring occasionally, continue boiling the turnips and the greens until the turnips are tender and the liquid has almost evaporated (you want there to be some liquid to coat the noodles with).
-Stir in the miso butter and cook for another minute or two.
-Remove from heat and add the prepared noodles.
-Toss to coat and serve.