Salmon and Edamame Soba Noodles with Miso Vinaigrette

Since my early 20s I’ve lived in places where people vacation. In Washington D.C., I rode the metro to work half-asleep and surrounded by bright-eyed students buzzing over maps of the city’s monuments. In Bangkok, schlepping home in business attire, I pass red-shouldered visitors in sundresses. It’s part of the fun, and occasionally part of the challenge, of living and working somewhere that is a destination.

Salmon and Edamame Soba Noodles with Miso Vinaigrette

There’s an up-side to destination-city living though – daily reminders of all that is good about the city you call home.

All too fast, we have a tendency to overlook the things that make a place special. It becomes my default to gripe about Bangkok’s heat or traffic. My mental checklist of new colors and scents and scenes in this city gets dusty from non-use.

Ginger Edamam

This blog helps, for sure. There’s nothing like the practice of writing to remind me of what is unique about a day, a place, or a person.

But the most fun solution is to join all those tourists and see the awesomeness of Thailand through the eyes of someone on vacation.  Someone who can spend their days on a lounge chair in the warm shade, sipping fruity drinks without a care in the world except when to apply more sunscreen (to which, for a person as pale as myself, the answer is always now).

Miso Vinaigrette

We’re hitting the beach with friends starting Saturday. It’s going to be an odyssey to get to this Gilligan’s Island of a place that requires a flight, a bus, a ferry, and finally, a short transit by long-tail boat.

In preparation, it’s been a week of simple, healthy dinners interspersed with a bit of packing and a lot of soaking in the quiet of being home before travel.

Soba Noodles with Miso Vinaigrette

Before going on vacation, I check every corner of my refrigerator the way that others check to be sure all their doors are locked.  I like to do a clean sweep, tossing or freezing anything that won’t last through our return.  No matter how chaotic the rest of our lives are as we close the door and head to the airport, it’s that clean refrigerator that signals to me I can leave it all behind.

Some of the best dinners come together thanks to a refusal to go to the store and a desire to render the fridge clean and bare.  This soba noodle bowl is such a meal.  It’s made special by pantry staples – soba noodles and a simple, tart miso vinaigrette, but the addition of vegetables and a protein make it a complete (and pleasing) dinner.  I loved this combination, particularly as leftovers in my lunch – it’s brimming with protein and the flavors just get better in the fridge.

Salmon and Edamame Soba Noodles with Miso Vinaigrette

The countdown begins.  The beach is waiting.  In 48 hours, there will be no difference between myself and all those tourists.  I’m reclaiming this place and every bit of its beauty.

Salmon and Edamame Soba Noodles with Miso Vinaigrette
 
Prep time
Cook time
Total time
 
Serve this protein-packed dish of soba noodles, salmon, and edamame in a sweet and sour dressing for a simple, satisfying dinner or quick lunch.
Author:
Recipe type: Main Dish, Fish
Serves: 4 servings
Ingredients
For the dressing:
  • ⅓ cup rice vinegar
  • 2 Tablespoons white or yellow miso
  • 2 large garlic cloves, peeled
  • 1 Tablespoon sugar
  • 2 teaspoons chopped fresh ginger
  • 1 Tablespoon Asian sesame oil
  • ¼ cup sunflower oil
For the Noodles:
  • 4oz. salmon filet
  • 2 teaspoons sunflower oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 oz soba (Japanese buckwheat noodles)
  • 1 medium red bell pepper, cut lengthwise into thin strips
  • ½ cup shelled edamame (soybeans; see note)
  • 4 scallions, green parts only, cut into 1-inch-long strips (optional)
Instructions
  1. Purée vinegar, miso, garlic, sugar, ginger, and sesame oil in blender. With machine running, gradually pour in ¼ cup sunflower oil; blend until mixture is creamy.
  2. Preheat the oven's broiler. Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray or oil.
  3. Place salmon directly on the prepared wire rack, skin side down. Brush the surface of the salmon with sunflower oil and sprinkle with salt and pepper. Place the baking sheet directly under the broiler. Cook for 10-12 minutes (depending on the salmon’s thickness) until opaque and easily flakable with a fork. Remove from the oven and allow to cool. When cool, cut salmon into bite-sized pieces and set aside.
  4. Cook noodles according to package directions. Drain in a colander and rinse well under cold water, then drain again, thoroughly. Transfer the noodles to a large mixing bowl. Slowly add the miso dressing, tossing gently, just until the noodles are coated. (You may not need all of the dressing right away. Serve any additional dressing on the side.)
  5. Add all remaining ingredients, including salmon pieces to the noodles. Toss gently. (This noodle bowl can be served at any temperature, although I liked it best when slightly chilled.)
Notes
Edamame can often be found in the freezer section of the grocery store. Miso dressing adapted from Bon Appetit, January 1999
Nutrition Information
Serving size: about 1.5 cups Calories: 415 Total Fat: 25g Saturated fat: 3g Carbohydrates: 31g Sugar: 6g Sodium: 596mg Fiber: 3g Protein: 13g Cholesterol: 18mg


 

Comments

    • says

      I seemed to always have soba noodles in the pantry but rarely used them. Now that I’ve started though, I’m discovering so many different things to make with them, Dana!

  1. says

    I wish I could be a tourist right there next to you. I can’t complain though. I’m off to the beach this weekend too. I don’t know that there will be much beaching with this weather but I’m sure to be lying around worrying about not much more than which book to read next.
    What a lovely dinner!
    Claire @ Claire K Creations recently posted..Orange and poppy seed cupcakesMy Profile

  2. says

    Love me some soba noodles! Hope you get lots of rest and relaxation on the beach!

    (I didn’t do my “date jar” exactly like the link from my post. I did all our fave restaurants, independent movie houses, museums, hiking, biking, exploring, etc. I like the $$ idea from the original post though!)
    Debra recently posted..Go West, youngman, Go WestMy Profile

    • says

      I’m hoping the same Debra! Good to know how you adapted the “date jar”…it’s such a great starting point, but I could see it going in a lot of different directions. What on earth did we do before Pinterest? ;)

    • says

      Dried edamame, Sally!? I’m intrigued! I’ll have to track some of this down. This dish made me realize that I need to do more with edamame – I love the flavor and the bit of “bite” they have.

    • says

      Yes Ashley! I lived in Dupont circle for five years – we moved from there to Bangkok. I was following that snow “storm” this week closely, but having lived in DC so long, I can’t say I was so surprised with the outcome. ;)

  3. says

    Hi Jess,
    I had discovered your recipe some days ago already and got very inspired by your beautiful photographs and the idea of adding miso to the dish. I posted some similar recipe today and linked to yours as one of my sources of inspiration. I hope this is ok for you.

    Happy about having discovered your blog!
    Best, Claudia
    Claudia ~ Food with a View recently posted..Konichiwa Italia: Soba „Primavera“ with Green Asparagus, Edamame and MisoMy Profile

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge