- 1 pound Brussels sprouts, trimmed and sliced into three pieces
- 8 ounces soba noodles (I use Eden Organics 100 percent buckwheat because they are gluten-free)
- ¼ cup Walnut Miso Paste (recipe follows)
- 1/4 cup finely diced rainbow chard stems (optional)
- Preheat the oven to 400°F.
- On a parchment-lined baking sheet, toss the Brussels together with 1 tablespoon of olive oil and a sprinkle of salt. Bake for 20-30 minutes until they are browned but still have a bite to them.
- In the meantime, bring a pot of water to boil. Cook the soba noodles according to package instructions until tender (about 8 minutes for the 100 percent buckwheat version). Reserve 1/4 cup of cooking liquid. Drain the noodles and rinse them under warm water until some of the starch is gone.
- Add the miso sauce to a mixing bowl and dilute with some of the cooking water until the sauce is light and creamy – more of a sauce than a paste. Toss together with the noodles.
- To serve, divide the noodles between two bowls and top with a generous handful of Brussels sprouts and chard stems (if using).
Adapted from 101 Cookbooks.
- 1/2 cup walnuts, toasted
- 1/4 cup extra virgin olive oil
- 1 medium clove garlic
- 2 tablespoons mellow white miso paste
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- 1/4 cup warm water
- Combine all the ingredients for the sauce in a food processor and blend until smooth. Add more water as necessary for the texture to wind up along the lines of mayo or pesto. Store in an airtight container for up to two weeks.