Living in Los Angeles, it’s always either summer or fall weather. We may never experience snow or leaves changing colors but on the plus side, cherry tomatoes are accessible year-round as well avocados and even strawberries. However, these fruits and vegetables taste infinitely better when it is harvesting time. Today, I’m taking full advantage of the bountiful vegetables we have with summer quickly approaching. Introducing miso lime summer soba noodles: a healthy meal that comes together quickly and still makes you go, “mmm! That is GOOD!”
**Helpful tips and common mistakes
These miso lime summer soba noodles are easy to toss together and can easily be substituted to fit what’s in season. If you’re making this in the summer, bell peppers, zucchini, summer squash, and cherry tomatoes are a great combination. However, if you’re craving this in the fall or winter, use what’s available. Brussels sprouts, sweet potatoes, asparagus would all work wonderfully.
The highlight of this dish for me is the miso lime sauce. There are many different types of miso including white miso, yellow, red, barley, and soybean miso, all aged at different lengths. Since we are looking for subtle flavors, white miso is the best way to go. Whisk the miso together with sriracha, mirin, rice vinegar, lime, and sesame oil. Every ingredient offers a different flavor; combined, they create a well balanced and delicious sauce.
Cook the soba noodles, saute the vegetables and toss everything together with the miso lime sauce. Finally, add fresh chopped cilantro and scallions. These miso lime summer soba noodles are quickly becoming my go-to dish especially when I don’t want to stand in the hot kitchen all day. The perfect well balanced Asian inspired healthy meal.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.