Pantry Additions
I love trying recipes that have new ingredients in them, once I’ve tried the dish of choice I decide whether or not the new ingredient is a keeper. This is how I’ve come to have some interesting new things in my pantry- umeboshi paste, all types of seaweed, Bragg’s seasoning, tamari, coconut oil, apple cider vinegar, rice paper, cacao nibs, guar gum, etc…I don’t use these items on an everyday basis, but they’re great to have around for when needed in a recipe.
Tonight I wanted to try miso. I’m almost embarassed to admit that it’s taken me this long to give it a go…better late than never! Miso is produced when soy and a grain are combined with salt and mold culture. This combination is left to ferment and become a paste. Miso is rich in B vitamins, minerals, and protein. It’s also very flavourful and contains live cultures that aid in digestion.
This recipe is rich and warming with a textured crunchy freshness. Great meal for this all-over-the-place weather we’re experiencing.
Miso Walnut Soba Noodles
- 6 ounces soba noodles
- 1 small bunch aparagus, cut into quarters
Dressing:
- 1/2 cup toasted walnuts
- 1/4 extra virgin olive oil
- 1 medium clove garlic
- 2 tbsp white miso paste
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1/4 tsp sea salt
- 1/4 cup water, for desired consistency
Topping options (be creative):
- Chives, chopped
- Cucumber chunks
- Carrots
- Diced and lightly blanched chard
- Fennel slivers
- Toasted almonds
- Bring a large pot of water to a boil, sea salt generously and cook the soba as per the package instructions.
- About 15 seconds before you plan to drain the pasta add the asparagus to the pot.
- Drain the pasta and asparagus and toss with about 1/2 the walnut miso dressing. I’d recommend making the dressing before cooking the pasta.
- To make the dressing, use a food processor, magic bullet, or hand blender to puree garlic, walnuts, olive oil, miso paste, honey, vinegar, and sea salt. Add warm water a bit at a time until the dressing is the consistency of a heavy cream.
- Add as much or as little dressing as you’d like and toss well.
- Arrange pasta and asparagus in a shallow bowl and garnish generously with toppings.
For the meat eaters out there: this recipe may taste great with some grilled free range chicken. Any leftover dressing should be kept for the next days salad or quinoa.
Go on, be bold in kitchen, try something new! For me, miso is a keeper.