Soba with Edamame and Watercress | Christopher Kimball’s Milk Street

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Milk Street Recipe

Soba with Edamame and Watercress

25 minutes

Soba with Edamame and Watercress

Nutty-flavored soba noodles, peppery watercress and no-fuss frozen, shelled edamame combine for a refreshing yet hearty vegetarian dish. This is one-pot cooking at its simplest; the edamame go in a few minutes before the soba are done cooking—the noodles and legumes finish together. Toasted sesame seeds add a finishing crunch. Watercress is sold bunched like mature spinach, as well as “live” with roots attached; either type works well in this recipe. Grab two bunches if the stems are wispy, or three if the stems are thick. Thin, delicate stems are perfectly edible, but you’ll want to pluck off any that are tough and fibrous.

4

Servings

Tip

Don't thaw the edamame before use; they cook up fine from frozen.

25 minutes

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