Here's a mince and miso mix-up for your midweek. Loaded with greens and full of rich umami flavour, these soba noodles serve up good eating goals in one delicious bowl. A pickle on top gives punchy pizazz to cut through the richness.
Heat oil in a frypan over medium-high heat. Add mince and a pinch of salt and cook, breaking up with a wooden spoon, for 5–6 minutes or until starting to brown. While mince is cooking, continue with step 2.
Slice zucchini into half-moons. Add zucchini and a pinch of salt to mince and cook, stirring occasionally, for 3–4 minutes or until zucchini starts to soften.
Finely slice spring onion. Slice cucumber into matchsticks. Place spring onion, cucumber, rice wine vinegar, sugar and sesame seeds in a bowl and stir to combine. Set aside to lightly pickle until ready to serve.
Cook soba noodles in boiling water for 3 minutes. Drain well. While noodles are cooking, continue with step 5.
Peel and finely grate ginger. Place ginger, butter and miso in a bowl and mash slightly with a fork to combine.
Add spinach to mince and stir until wilted. Stir through ginger miso butter until butter has melted and mince is glossy. Divide soba noodles between bowls and top with mince and pickled cucumber. Drizzle with any remaining pickling liquid. Sprinkle with spring onion to serve.