Miso-Walnut Soba with Bok Choy

Ingredients:

10 ounces dried soba noodles

1 pound baby bok choy, trimmed and thinly sliced crosswise

⅓ cup walnuts, toasted, plus chopped toasted walnuts, to serve

3 tablespoons white miso OR red miso

2 tablespoons neutral oil

2 medium garlic cloves, smashed and peeled

Kosher salt and ground black pepper

Optional garnish: Shichimi togarashi OR lemon wedges OR both

Directions:

Cook the soba in a large pot of boiling water until al dente. Reserve ¾ cup cooking water, then add the bok choy to the pot and cook until the soba is tender and the bok choy is crisp-tender, about 1 minute. Drain, rinse and drain well; return to the pot. In a blender, combine 3 tablespoons of cooking water, the walnuts, miso, oil and garlic; puree until smooth. Add to the soba mixture, then toss, adding more cooking water to thin. Season with salt and pepper. Serve sprinkled with chopped toasted walnuts.

Recipe and Photo from Milk Street (Christopher Kimball)