Steph cooked soba noodles (Japanese buckwheat noodles) and then added sliced, cooked asparagus on top. She sauteed swiss chard, eggplant, and carrots, and made a "toppings platter" so we could put whatever we wanted on our noodles. The toppings platter also had green onions and walnuts.
The main event of the Walnut Miso Noodles is the dressing!
1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic, peeled
2 tbsp. mellow white miso paste
2 tbsp. white wine vinegar
1 tsp. honey
2 big pinches salt (or to taste)
1/4 cup warm water
Combine ingredients in a food processor until it is a creamy consistency.
Steph added enough of the dressing to the cooked noodles and asparagus so that it had a nice coating, but there was still plenty leftover if we wanted more.
Here's my bowl!
This dish is so versatile. You can cook whole wheat spaghetti instead of soba, and you can add any veggies you want. The dressing is delicious so I wouldn't change a thing about that - and the leftover dressing would be good on salad too.
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