Prep Time: 30 minutes
Cook Time: 37 minutes
Yields: 6 servings
This flavorful yet light dish is easy to make and hearty enough to satisfy the biggest appetite.
- 2 1/2 cups water
- 1/2 cup soy sauce (preferably Japanese)
- 1/4 cup mirin (Japanese sweet rice wine)
- 3 tablespoons ponzu sauce (not containing dashi)
- 1 tablespoon sugar
- 1 tablespoon Asian sesame oil
- 1 pound sugar snap peas, thinly sliced
- 10 ounces baby spinach (16 cups)
- 1 pound dried soba noodles
- 1 (14- to 18-ounce) package silken tofu
- 1 cup thinly sliced scallions, divided
- 2 tablespoons thin matchsticks of peeled ginger
- 1/2 cup cilantro (optional)
1.. Add soy sauce, mirin, ponzu, sugar, and1/4 teaspoon salt and bring to a boil. Stir the mixture until the sugar has dissolved.
4. Remove from heat. Stir in sesame oil and then place pan in a large ice bath.
Noodles and Vegetables:
• Noodles and vegetables:
1. Blanch sugar snaps in a large pot of unsalted boiling water for 2 minutes or until they are crisp-tender.
2. Using a slotted spoon, transfer the snap peas to a colander and set in an ice bath for 10 minutes. After the sugar snaps have cooled, transfer to a bowl.
3. Return water to a boil. Blanch spinach for 30 seconds, then cool and drain in same manner. Squeeze out excess water and add to sugar snaps.
4. Return water to a boil. Add noodles and cook according to package directions. Be sure to stir occasionally, until the noodles are tender.
5. Drain in colander and rinse with cold water. Allow noodles to cool in ice bath until very cold (add more ice if necessary). Drain well.
6. Carefully drain tofu and pat dry. Cut into ¾ inch cubes.
7. Whisk sauce and pour 1 ½ cups sauce into a large bowl. Add noodles, sugar snaps, spinach, half of scallions, and toss. Top the mixture with tofu and remaining ingredients.
8. Garnish with cilantro (optional).