Really simple and packed with flavors.
|5 c||vegetable broth (or use the same amount of water with a bouillon cube)|
|8 oz||soba noodles (one package)|
|2 T||sunflower oil (or other neutral oil)|
|1 t||sesame oil|
|2 t||ginger (grated)|
|1 T||soy sauce|
|4 c||snow peas (washed and trimmed)|
|2 T||miso (dissolved in 2 tbsp warm - not hot! - water)|
In a large saucepan, bring the broth to a boil and cook the noodles in it until al dente. Remove from heat.
While the noodles are cooking, heat the sunflower oil and sesame oil in a large skillet or wok. Add 1/4 cup of water. When hot, add the ginger, soy sauce, and snow peas. Cook over medium-high heat, stirring frequently, until the snow peas are just tender, about 3-4 minutes. Transfer the cooked noodles and their broth to the pan of snow peas. Add the scallions and some black pepper to taste. Cook for 2 minutes more, then lower the heat and stir in the miso. Cook for 1 more minute, and serve.