Edamame Soba + Greens
MAINS
More than the sum of its parts, this dish is all about flavor and texture.
Plump, toothsome edamame with soft soba noodles, earthy wilted greens, and the flavor bomb of sauce trio: tamari, rice vinegar, and hot sauce . . . this super quick, extremely simple dish is a weeknight favorite in our home. If you want an even faster meal, omit the scallions, garlic, and ginger to save on prep time. (But these are flavors and healthful goodness it's worth the extra bit of time to toss in . . . .)
Another thing to love about this meal is how quickly it comes together and how fast cleanup is. The cooking process uses no oil, and just one pan, so washing up is a breeze. I like to add the sauces at the table, so everyone can doctor up their own bowl as desired.
As with most of my recipes, this is meant to be adapted. Want to try udon noodles? Fine by me. Different beans? Tofu or tempeh instead? Go for it. Swap out different veg, too, for simple variations to mix up the weekly staple.
2 bundles (180g) soba noodles
2-4 scallions, diced
4 garlic cloves, pressed
1 tsp. grated or minced ginger
~1/2 lb. greens of choice (e.g., baby Bok choy or frozen spinach)
8 0z frozen shelled edamame
Toppings:
tamari / soy sauce
lime and/or rice vinegar
hot sauce or red pepper flakes
toasted sesame seeds
Ingredients
Edamame Soba + Greens
Press garlic cloves, let sit. Heat up a large sauté pan over medium heat and dice the onion. Add a bit of oil, the onions, and a few pinches of salt. Cover to sweat. Stir occasionally. Grate or mince ginger and set aside with garlic.
If using greens that need to be prepped, like Bok choy, wash and dice. (Reserve Bok choy green tops to add toward the end.)
Bring water to boil for soba.
Add garlic and ginger to pan. Cook 1 minute. Add greens to the pan. Cook partway through before adding frozen edamame to thaw and warm in pan. Cover and cook.
Cook soba noodle according to package instructions (*don't salt the water for soba noodles). Drain and rinse soba in cold water to stop cooking process.
Add Bok choy greens, if using, to pan to wilt a bit.
Serve noodles into bowls first, then top with veg mixture. Top as desired with acid (lime and/or rice vinegar), salt (tamari/soy sauce), seeds, etc.
Serves 3-4
Instructions
Last updated: August 6, 2024