Buckwheat Noodles, Mizuna, and Radishes with Tart Tofu-Mizuna Dressing

Mike Truese

Buckwheat Noodles, Mizuna, and Radishes with Tart Tofu-Mizuna Dressing
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Buckwheat Noodles, Mizuna, and Radishes with Tart Tofu-Mizuna Dressing
BigOven - Save recipe or add to grocery list
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Votes: 0
Rating: 0
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Print Recipe
Ingredients
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Instructions
  1. Cut tofu into small pieces. Place in fine strainer and drain for about ½ hour. Meanwhile, boil large pot of water.
  2. Rinse radishes, slice enough to measure ½ cup and then dice the rest. Set aside.
  3. Trim heavy stems from the mizuna, cut leaves into ½-inch sections, wash well, spin dry.
  4. Measure 1 cup tightly packed mizuna. Put in food processor with all but 2 Tbs scallions, the mustard and the salt. Pulse until fine. Add drained tofu, lemon juice and zest, and 1 Tbs oil. Process until smooth, scraping sides down. Refrigerate.
  5. Cook noodles in boiling water until barely tender, 2-3 minutes. Drain and rinse.
  6. To serve, line bowls with whole mizuna leaves. Toss noodles with diced radishes, reserved 2 Tbs scallions, 1 Tbs oil and shoyu. Divide among bowls, then spoon the mizuna dressing over the noodles. Top with sliced radishes and sesame seeds.
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