Miso Turnips with Black Sesame Soba Noodles
Creamy Black Sesame Dressing
1 – 3 Tbsp water
1/4 cup black sesame seeds
2 Tbsp. tahini
2 Tbsp. soy sauce or tamari
2 Tbsp. rice wine or apple cider vinegar
2 Tbsp. honey or maple syrup
1 tsp. sesame oil
2 tsp. miso paste
1 Tbsp. honey or maple syrup
1 Tbsp. rice wine or apple cider vinegar
1 bunch Red Dog hakurei turnips, quartered
2 Tbsp. butter, ghee, or coconut oil
A few large handfuls Red Dog spinach
1 package (3 servings) soba noodles, cooked according to package instructions
Spring onions, thinly sliced, for garnish
Sesame seeds, for garnish
Creamy Black Sesame Dressing – In a blender, combine all dressing ingredients (starting with 1 Tbsp. of water) and blend at high speed until creamy. Add more water and blend to thin if necessary. Taste and adjust with extra soy sauce or sweetener if necessary.
Miso-glazed Turnips – Whisk the miso, honey, and rice wine vinegar and set aside.
In a cast iron skillet, warm the butter and lay the turnips, cut side down. Cook for a few minutes on medium heat until they’re just starting to brown, taking care not to burn the butter. Toss them and cook for another minute or two. Add the miso mix to the turnips and toss for another minute (they will sizzle), until the liquid thickens and the turnips are slightly cooked (but not mushy) and nicely glazed.
Everything Else – Remove the turnips from the skillet, return skillet to heat, and add spinach. (Some water on the greens helps with the wilting process, so it’s good to wash them right before cooking.) Cover the skillet, remove from heat, and let it sit for a few minutes until the greens are wilted. Toss with any remaining miso sauce in the skillet.
Toss the soba noodles with all of the dressing and thin with a little bit of water if necessary to get a creamy consistency. Top with wilted greens, turnips, and garnishes.