Swiss Chard-Miso Pestolaced Soba Noodles Recipe

Swiss Chard-Miso Pestolaced Soba Noodles Recipe

Swiss Chard and Miso Pesto Soba Noodle Legisliciousness

Want to whip up a tantalizing, health-conscious dinner that'll knock your socks off? Look no further than this sensational Swiss Chard-Miso Pesto Soba Noodle dish! This recipe takes advantage of Swiss chard's vibrant leaves and crisp stalks, transforming them into a Japanese-inspired pesto masterpiece.

Swiss Chard SelectionSwiss chard comes in various hues such as rainbow chard, but any type will work wonders in this recipe. For a truly radiant pesto, opt for white chard.

Miso Paste MagicMiso paste, a Japanese culinary staple, adds a heavenly umami kick to this dish. Go for white or shiro miso if you prefer a sweet, mild flavor or red or aka miso for a salty, aged tang. You can find miso paste refrigerated at most grocery stores.

Soba Noodle SophisticationSoba noodles, made from buckwheat, boast a unique, nutty flavor that pairs beautifully with the pesto. If you can't find them at your local grocery store, whole-wheat linguine or spaghetti will suffice.

Dreamteam Ingredients (Serves 4)

• Kosher salt
• 12 oz Swiss chard (about 1 bunch)
• 4 garlic cloves, halved
• 1/4 cup red miso paste
• 2 1/2 tsp rice vinegar
• Freshly ground black pepper
• 12 oz dried soba noodles
• 1 tbsp plus 1 tsp vegetable oil
• 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
• 1 sheet dried, roasted seaweed (nori), cut into 9 pieces and thinly sliced (optional)

Instructions

1. Fill a large pot with heavily salted water over high heat. Meanwhile, trim the ends off the chard stems and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces. Stack the leaves and coarsely chop; set aside.
2. Add the chard leaves and garlic to the boiling water, stir to combine, and blanch until the leaves are just wilted and tender, about 2 minutes. Using a slotted spoon, transfer the leaves and garlic to a food processor fitted with a blade attachment (it's OK if some of the blanching water gets into the food processor). Reserve the pot and water.
3. Add the miso paste and vinegar to the food processor and season with pepper. Process until a smooth paste forms, stopping and scraping down the sides of the bowl as needed, about 2 minutes total. Leave the chard pesto in the food processor.
4. Return the water in the pot to a boil over high heat. Add the soba noodles, stir to separate them, and cook according to the package directions or until al dente. Drain the noodles in a colander and rinse under cold water until cool. With the noodles still in the colander, drizzle with 1 teaspoon of the oil and toss to coat; set aside.
5. Dry the pot, add the remaining 1 tablespoon of oil, and heat over medium heat until shimmering. Add the reserved chard stems and carrots, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove the pot from the heat.
6. Add the reserved soba noodles and chard pesto to the pot and toss to combine and evenly coat everything with the pesto. Taste and season with salt and pepper as needed. Transfer to a serving bowl and garnish with the seaweed, if using. Serve warm or at room temperature.

Enjoy this unforgettable, healthy, and easy vegetarian meal! Pro tip: Mix and match Swiss chard varieties or miso paste flavors to create your unique twist! Happy cooking!

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To find the perfect Swiss chard and miso paste, consider these options:

Swiss Chard varieties

1. Rainbow Swiss Chard – A colorful treat for your eyes with flavorful stems and a mild taste perfect for displaying the pesto's vibrancy.
2. Red Swiss Chard – A sweeter and more robust flavor than green versions, excitingly complementing the pesto.
3. Fordhook Giant Swiss Chard – Large leaves with a mild taste for hefty servings or chard wraps, but not ideal for pesto due to its size.

Try Rainbow or Red Swiss chard for the best results in the pesto.

Miso Paste types

1. White Miso Paste (Shiro Miso) – Mild, sweet, and light, fitting seamlessly into this pesto while preserving the chard's delicate flavor.
2. Yellow Miso Paste (Shinsen Miso) – A slightly stronger umami flavor than white miso, adding depth to the pesto.
3. Awase Miso Paste – A harmonious blend of white, yellow, and red miso pastes, providing a complex flavor to elevate your pesto.

Choose White Miso Paste for its delicate taste and allow the Swiss chard to shine through.

Swiss Chard-Miso Pesto Soba Noodle Recipe

For a more concise version, here's an abbreviated recipe to tempt your taste buds:

Ingredients

• 1 bunch Swiss chard, blanched and chopped
• 3 cloves garlic
• 1/4 cup olive oil
• 1/4 cup pine nuts or almonds
• 1/2 cup grated Parmesan cheese
• 2 tablespoons white miso paste
• Salt, to taste
• 1 package soba noodles

Instructions

1. Blend Pesto: Combine blanched chard, garlic, olive oil, pine nuts/almonds, Parmesan cheese, and miso paste in a blender or food processor. Blend until smooth.
2. Cook Soba Noodles: Boil according to package instructions and set aside.
3. Assemble Dish: Toss cooked soba noodles in pesto and serve.

Bon appétit!

1. For an abbreviated version of the Swiss Chard-Miso Pesto Soba Noodle recipe, blend the blanched Swiss chard, garlic, olive oil, pine nuts or almonds, Parmesan cheese, and white miso paste in a blender until smooth.
2. Cook the soba noodles according to the package instructions and set aside.
3. Toss the cooked soba noodles in the pesto and serve at the desired temperature.
4. Swiss chard varieties such as rainbow or red give the best results in this pesto, while white miso paste provides a delicate taste to allow the Swiss chard flavor to shine through.

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