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Milk Street Recipe
Milk Street Bowtie Spicy Garlic Soba with Greens

Spicy Garlic Soba with Greens

20 minutes

Free

The combination of spicy, garlicky soba noodles and dark green kale yields a hearty, one-pot vegetarian meal. We liked using a buckwheat-wheat blended soba noodle, but any variety will work. A sunny-side up egg would be a nice complement to this dish. Gochujang is a Korean chili paste. It has a savory-salty heat and is sold in Asian and most larger supermarkets.

1 8.8-ounce package dried soba noodles
1 tablespoon packed light brown sugar
1/3 cup low-sodium soy sauce
2 tablespoons salted butter
2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)
8 medium garlic cloves, minced
5 teaspoons gochujang
1 tablespoon grated fresh ginger
2 pounds lacinato kale, stemmed and cut crosswise into ½-inch ribbons
Kosher salt and ground black pepper
Ingredients
  • 1

    8.8-ounce package dried soba noodles

  • 1

    tablespoon packed light brown sugar

  • cup low-sodium soy sauce

  • 2

    tablespoons salted butter

  • 2

    medium leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)

  • 8

    medium garlic cloves, minced

  • 5

    teaspoons gochujang

  • 1

    tablespoon grated fresh ginger

  • 2

    pounds lacinato kale, stemmed and cut crosswise into ½-inch ribbons

  • Kosher salt and ground black pepper

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Spicy Garlic Soba with Greens

Get Ready to Cook

4

Servings

20 minutes

Tip

Don’t forget to rinse the soba noodles with cold water right after they finish cooking. They’ll turn gummy and lose their texture if they sit in warm water.

Ingredients
  • 1

    8.8-ounce package dried soba noodles

  • 1

    tablespoon packed light brown sugar

  • cup low-sodium soy sauce

  • 2

    tablespoons salted butter

  • 2

    medium leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)

  • 8

    medium garlic cloves, minced

  • 5

    teaspoons gochujang

  • 1

    tablespoon grated fresh ginger

  • 2

    pounds lacinato kale, stemmed and cut crosswise into ½-inch ribbons

  • Kosher salt and ground black pepper

Step 1 of 4

Cook and drain the noodles

1
8.8-ounce package dried soba noodles

Bring a large Dutch oven filled with water to a boil. Add the soba and cook until al dente, about 5 minutes. Reserve ½ cup of the cooking water, then drain and rinse the noodles under cold water. Drain well, then set aside.

Step 2 of 4

Whisk the soy sauce mixture

1
tablespoon packed light brown sugar
cup low-sodium soy sauce

In a small bowl, whisk the reserved soba cooking water, the brown sugar and soy sauce until the sugar dissolves. Set aside.

Step 3 of 4

Melt the butter and cook

2
tablespoons salted butter
2
medium leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)
8
medium garlic cloves, minced
5
teaspoons gochujang
1
tablespoon grated fresh ginger
2
pounds lacinato kale, stemmed and cut crosswise into ½-inch ribbons

Return the Dutch oven to to medium-high and melt the butter. Once foaming has subsided, add the leeks and cook until lightly browned, stirring occasionally, 2 to 3 minutes. Reserve 3 tablespoons of the leeks for garnish.


Add the garlic, gochujang and ginger. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in the kale and reserved soy sauce mixture. Cover and cook on medium until the greens are wilted and tender, 5 to 7 minutes.

Step 4 of 4

Add the noodles and serve

Kosher salt and ground black pepper

Add the noodles, using tongs to gently loosen them as they go into the pot. Stir to combine and continue to cook until most of the liquid has been absorbed about 2 minutes.


Taste and season with salt and pepper. Transfer to serving bowls and top with the reserved leeks. 

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