Miso Pork Maze Soba

Ingredients

• 2 tablespoons white miso paste
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon rice vinegar
• ½ tablespoon honey
• ½ teaspoon sesame oil
• 3 tablespoons water
• 8 ounces boneless pork shoulder, thinly sliced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1.5 tablespoons vegetable oil
• 7 ounces dried soba noodles
• 3 whole medium scallions
• ½ whole English cucumber
• 1 whole medium carrot
• 3 tablespoons roasted unsalted peanuts, crushed
• 1 tablespoon sesame seeds (white or black)
• 1 sheet nori strips (optional)

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon low-sodium soy sauce, 0.5 tablespoon rice vinegar, 0.5 tablespoon honey, 0.5 teaspoon sesame oil, and 3 tablespoons water until smooth. Set the miso glaze aside.

2. 2

   Pat 8 ounces of thinly sliced boneless pork shoulder completely dry with paper towels — this ensures the meat will sear properly rather than steam. Season evenly on both sides with 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper.

3. 3

   Trim 3 medium scallions and slice them on a sharp bias (about 45-degree angle) into 2-inch lengths — reserve the white and light green parts separately from the dark green tops, as they'll be added at different stages. Slice the dark green tops thinner and set aside for garnish.

4. 4

   Cut 0.5 English cucumber in half lengthwise, then scoop out the watery seeds with a small spoon. Slice each half on a diagonal bias into thin matchsticks about 2 inches long — this decorative cut is traditional for maze soba and helps the cucumber release its crispness.

5. 5

   Peel 1 medium carrot with a vegetable peeler and julienne it into thin, even matchsticks about 2 inches long using a julienne peeler or sharp knife. Uniform size ensures even texture in the bowl.

6. 6

   Set a 10-inch stainless steel skillet over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates on contact — the pan must be hot to sear the pork without steaming it.

7. 7

   Add 1.5 tablespoons vegetable oil to the hot skillet, swirling to coat. Working in two batches to avoid crowding the pan, arrange the seasoned pork slices in a single layer and sear without moving them for 2-3 minutes until the underside is deep golden brown and caramelized. You should hear a strong, steady sizzle. Flip and sear the other side for another 1-2 minutes until cooked through. Transfer the cooked pork to a plate.

8. 8

   Return all the pork to the skillet. Pour in the miso glaze and add the white and light green parts of the sliced scallions. Gently toss everything together over medium heat for about 1 minute until the pork is evenly coated in a glossy glaze. The heat will caramelize the miso slightly — you should see it darken and smell its rich, savory aroma. Remove from heat.

9. 9

   Bring a large pot of unsalted water to a rolling boil. Add 7 ounces dried soba noodles and stir gently with a wooden spoon to separate them. Cook according to package directions (usually 4-5 minutes) until they are tender but still have a slight chew — do not overcook, or they'll become mushy. Drain in a fine-mesh strainer and rinse under cool running water to stop the cooking and remove excess starch.

10. 10

    Divide the cooked soba noodles evenly between two serving bowls — the noodles should fill the bottom in loose, flowing strands.

11. 11

    Top each bowl with half the glazed pork and its sauce, arranging it in the center. Arrange the julienned carrot, sliced cucumber, and reserved dark green scallion tops in neat, separate piles around the pork — this traditional presentation is both beautiful and allows diners to enjoy each element.

12. 12

    Sprinkle each bowl with 1.5 tablespoons crushed roasted peanuts and 0.5 tablespoon sesame seeds. If using nori, tear 0.5 sheet into thin strips and scatter over the top for an extra hit of umami and visual appeal. Serve immediately while the pork is still warm and the vegetables are crisp.

Tools you’ll need

• small mixing bowl
• whisk
• paper towels
• vegetable peeler
• julienne peeler
• 10-inch stainless steel skillet
• wooden spoon
• large pot
• fine-mesh strainer
• two serving bowls
• sharp knife

More recipes like this

• 

  Yangzhou Fried Rice with Pork

  35 min

• 

  Easy Seafood Chowder

  25 min

• 

  Mediterranean Chickpea Salad

  10 min

• 

  Split Pea Soup with Pork

  45 min