This is a great quick meal. Miso and tahini are the (usual) perfect pairing of flavors with soba. Adapted from Cookie and Kate.

Ingredients

• 8 oz soba noodles
• 1 large cucumber
• 1 bunch scallions, chopped (about 3/4 c)
• 1/3 c tahini
• 4 T rice vinegar
• 1.5 T finely grated fresh ginger
• 3 T white miso
• 1 T reduced sodium soy sauce
• 2 t toasted sesame oil
• 1/2 t red pepper flakes
• handful fresh cilantro, chopped
• pinch red pepper flakes
• 1/3 c water
• black sesame seeds
• sea salt, to taste

Instructions

1. Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions.
2. Drain and rinse under cold water, until the excess starch is removed (this makes them gummy and sticky if it’s not washed away), and place in a large bowl.
3. Cut the cucumber in half and scrape out the seeds.
4. Julienne the cucumber into long, thin 2″ strips, and place in the bowl with the soba noodles.
5. To make the dressing, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, sesame oil, and red pepper flakes.
6. Once blended (and all lumps removed), whisk in water until you reach your desired consistency. The dressing should have a nice tanginess to it.
7. To serve, place soba noodles and cucumber in a bowl, drizzle with sesame-miso sauce, then top with scallions, sesame seeds, and cilantro.