When you become a chef, you begin to take more notice of the seasons and the produce that comes with the change. Living in Los Angeles, it’s always either summer or fall weather. We may never experience real 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 their growth period. 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 summer lime 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. Use white miso for this recipe as we are looking for a mellow, mild and delicate flavor to avoid overpowering the vegetables. Whisk the miso together with sriracha for a little heat, mirin for a little sweet, rice vinegar and lime for a little acid 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.
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