Broccoli soba noodle

 Broccoli Soba Noodles (Adjusted Recipe)

This adjusted recipe aims to reduce saltiness, mellow the garlic, and introduce balancing atcid and heat, while incorporating white miso for umami.

Ingredients:

• 1 head broccoli

• 1/2 teaspoon salt (for salting broccoli)

• Soba noodles (according to package instructions for 2-3 servings)

• 1 tablespoon sesame seeds, plus more for garnish

• 1 tablespoon sesame oil

• 1/2 - 1 clove garlic, minced very finely (or grate on a microplane)

• 1 tablespoon white miso paste (adjust to taste)

• 1 tablespoon rice vinegar (or lime juice)

• 1/2 - 1 teaspoon chili crisp or a pinch of red pepper flakes (optional, for heat)

• 2 scallions, thinly sliced

• 1 tablespoon olive oil

• Black pepper to taste

Instructions:

Step 1 Trim the broccoli and remove the woody exterior from the stalk. Roughly chop the florets and stalk into small, bite-size pieces.

Step 2 Place the broccoli into a large bowl and scatter over 1/2 teaspoon salt. Massage the salt into the broccoli, breaking up the chunks as you squeeze. Leave to soften for 10 minutes. Reducing the initial salt here directly addresses the "pretty salty" feedback.

Step 3 Meanwhile, bring a large pot of salted water to the boil. Add the soba noodles and cook according to package instructions until just tender, stirring the noodles every couple of minutes to prevent sticking. Drain, and rinse with cold water until completely cool.

Step 4 To the broccoli, add the sesame seeds, sesame oil, and finely minced garlic (start with 1/2 clove and add more if desired). In a small bowl, whisk together the white miso paste, rice vinegar, and chili crisp (if using) until smooth. Add this mixture to the broccoli and toss very well to combine. Replacing bouillon with white miso adds umami, while rice vinegar provides much-needed acidity to balance flavors. Finely mincing or grating the garlic, and reducing the amount, addresses the "overpowering" concern. Chili crisp or red pepper flakes offer optional heat.

Step 5 Add the soba and the scallions to the broccoli, drizzle with olive oil and toss well. Taste and season with black pepper, if needed. Given the miso and initial salting of the broccoli, additional salt may not be necessary. Always taste before adding more.

Step 6 Place the bowl in the refrigerator for at least 15 minutes to chill and allow the flavors to meld. Serve cold from the fridge, topped with more sesame seeds. This salad keeps in the fridge, in an airtight container, for up to 5 days.