Buckwheat Noodles with Ginger and Miso Recipe | Yummly
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Buckwheat Noodles With Ginger and Miso

NEW YORK TIMES COOKING(1)
Trent K.: "Loved it. Made some minor changes that everyone r…" Read More
14Ingredients
25Minutes
290Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 3 tablespoons red miso
  • 1 piece ginger (finely grated)
  • 2 teaspoons sugar
  • 1/8 teaspoon cayenne
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice (plus lime wedges for serving)
  • 1 piece daikon radish (coarsely grated)
  • 8 ounces buckwheat noodles
  • 6 red radishes (small, thinly sliced)
  • 1/4 cup radish sprouts (trimmed)
  • 1/4 cup sliced cucumber (thinly)
  • salt
  • 3 shiso leaves (for garnish, optional)
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    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol50mg17%
    Sodium930mg39%
    Potassium400mg11%
    Protein11g22%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A2%
    Vitamin C35%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Trent K. 6 years ago
    Loved it. Made some minor changes that everyone really liked on my subsequent batches. Added 1 tsp of sesame oil, substituted cilantro for the shiso leaves and watercress for the radish sprouts due to availability. I also appreciate a little more heat so I added one uber thinly sliced serrano pepper.

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