When I was putting together the ingredients for this dish, I had in mind to stir-fry the components together. Once I had made the sauce, however, I decided to try mixing it in before proceeding to the stir-fry stage. I loved the bold flavors of the uncooked ginger and garlic, and decided to leave it as is.
1 cup dry adzuki beans
1 package soba noodles
1 large bunch fresh spinach, rinsed (can use frozen)
10 dried shiitake mushrooms
1 big pinch dried wakame seaweed (optional)
1 inch chunk of fresh ginger, julienned
4-5 cloves fresh garlic, crushed
3 Tbs miso
2 Tbs soy sauce
1 Tbs dark sesame oil
1 Tbs light sesame oil
Crushed red pepper, to taste (optional)
1) Place dry mushrooms in a cup or bowl, and cover with boiling water. Soak until tender. Drain, and cut into strips, (Note: you can add the mushroom water to the cooking water for the adzuki beans, if desired)
2) Cover adzuki beans with water and cook until tender (about 30 min). Set aside.
3) In a separate pot, boil water, and add soba noodles. Add wakame, spinach, and rehydrated mushrooms to cooking water.
4) While the soba noodles and beans are cooking, mix miso, ginger, dark sesame oil, soy sauce, and garlic, and (optional) crushed red pepper in a bowl.
5) When the soba noodles are tender, strain mixture, and add light sesame oil.
6) While the noodles are still hot, mix the noodle mixture, beans, and sauce together.