3 tablespoons red miso

1/3 cup water

3 tablespoons tahini

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 teaspoon dark sesame oil

1 tablespoon grated ginger

1 teaspoon sugar

2 green onions, sliced

6 dried shiitake mushrooms

8 ounces soba

Kosher salt

6 ounces mizuna, blanched

1 tablespoon toasted sesame seeds


Whisk together the miso and water in a small bowl. Whisk in the tahini, rice vinegar, soy sauce, sesame oil, ginger, sugar, and green onions.


Combine the shiitakes and ¾ cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and thinly slice the caps.


Cook the soba in a large pot of boiling, salted water according to the package directions. Drain the soba when it is just tender. Rinse with cold water to stop the cooking and drain again. Toss together the soba, mizuna, shiitakes, sesame seeds, and dressing in a large bowl. Arrange on individual plates and serve immediately.


Serves 4 to 6. The dressing is also fantastic on green salads.