Miso Pork Soba Noodles

Step 1

Place the pork tenderloin on a cutting board and slice it lengthwise into thin strips, about 1/8 inch thick, cutting in the same direction as the grain runs along the meat.

Step 2

Trim the root end off the scallions and slice them crosswise into thin rounds, keeping white and green parts in separate piles.

Step 3

Fill a large pot with 6 cups of water and bring it to a rolling boil over high heat, about 8 minutes. You'll hear a loud, rolling rumble and see large bubbles breaking the surface constantly.

Step 4

Add the pork slices to the boiling water and stir once to separate them. Cook for 2 minutes, then add the dried soba noodles and stir gently to submerge them.

Step 5

Cook for 4 more minutes until the noodles are tender but still slightly firm when you bite one, and the pork is cooked through and pale inside.

Step 6

In a small bowl, whisk the miso paste with 3 tablespoons of the hot cooking broth until smooth and fully dissolved with no lumps remaining.

Step 7

Pour the miso mixture into the pot and stir for 30 seconds to combine evenly, then add the soy sauce and stir once.

Step 8

Divide the noodles, pork, and broth between two bowls, pouring the broth in first and arranging noodles and pork on top.

Step 9

Drizzle 0.5 teaspoon of sesame oil over each bowl in a thin stream, letting it pool slightly on the surface.

Step 10

Scatter the green and white scallion slices evenly over each bowl as garnish.