Leaves and tender stalks from 2 pounds bunch beets, chopped
|2 ounces soba noodles|
|1 tablespoon Japanese soy sauce, plus more, as needed|
|1 tablespoon mirin|
|1 teaspoon rice vinegar|
|2 tablespoons chopped parsley|
1. Put a pot of water on for the noodles, adding salt when it boils.
2. Put the beet leaves and stalks in a sink filled with cold water. Remove, drain, and cook in just the water clinging to the leaves and stalks, no more, in a heavy-bottomed or nonstick frying pan with the lid on to get the steam rising.
3. Meanwhile, cook the noodles in the boiling water, drain them, and toss with the soy sauce, mirin, and rice vinegar.
4. When the beet greens are all but ready, sprinkle with salt and throw in the noodles, adding more soy sauce as needed. Stir around in the pan until the buff-colored noodles take on a deep bronzy pink. Remove to a large plate and cover with the parsley.
Contributed by Lisa Bretherick