She Strengthens

Vibrant Winter Greens: A Nutritious Soba Noodle Recipe

Unlock the Power of Swiss Chard

Swiss chard, a leafy winter green packed with vitamins, is the star of this easy and healthy vegetarian dish. This recipe utilizes every part of the chard, from the tender leaves to the crisp stalks, creating a flavorful and nutritious meal.

The Magic of Miso

Miso, a fermented Japanese staple, adds depth and umami flavor to the dish. With two main types, white and red miso, you can choose the perfect variety to suit your taste. White miso has a sweet, mild flavor, while red miso is aged and salty.

Gather Your Ingredients

• 12 ounces Swiss chard (about 1 bunch)
• 4 medium garlic cloves, halved
• 1/4 cup red miso paste
• 2 1/2 teaspoons rice vinegar
• Freshly ground black pepper
• 12 ounces dried soba noodles
• 1 tablespoon plus 1 teaspoon 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)

Prepare the Chard

Bring a large pot of heavily salted water to a boil. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces. Set aside. Stack the leaves and coarsely chop; set aside.

Create the Pesto

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. Add the miso paste and vinegar, 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.

Cook the Soba Noodles

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.

Combine the Flavors

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. 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.