Soba Noodles with Roasted Brussels Sprouts and Walnut Miso Sauce
Ingredients
- 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
Instructions
- 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).
Soba Noodles with Roasted Brussels Sprouts and Walnut Miso Sauce
Ingredients
- 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
Instructions
- 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).
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