Lunch: Soba Salad with Miso Dressing

Recipe by Michael Romano and Karen Stabiner White miso might sound like the kind of ingredient that sends you in search of a specialty store, but in fact it is the most common type of miso paste, and you're likely to find it in the international or Asian

Ingredients

Kosher salt

Instructions

Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)

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