Walnut Miso Noodles

This is a great fallback recipe because it’s a relatively quick fix and uses ingredients I usually have on hand.  That being said, it’s also beautiful, delicious, and will make you look like a pro at the same time.  Win-win!  It was inspired by a noodle recipe of Heidi Swanson’s over at 101cookbooks.com, where there’s a lot of inspiration to be had, if only for the food porn.  In my version of this recipe, I left out some ingredients and substituted others to make it vegan and low acid.  I also changed some of the vegetables to keep it seasonal.

I’ve been experimenting lately with granulated garlic, using very small amounts because it has a powerful taste.  Because it has no juice it won’t set your stomach on fire like the fresh stuff, which you have to use a lot of to get the same amount of flavor.  And I’m all about flavor.  It came out tasting so good I can’t wait to make it again!

Ingredients:

4 oz soba noodles

1 head broccoli florets

Walnut Miso Dressing:
   
    1/2 cup toasted walnuts

    1/4 cup olive oil

    1/4 tsp granulated garlic
   
    2 T white miso paste
   
    2 T dry white wine (I use sauvignon blanc)

    1 T honey
   
    1/4 cup room temperature veggie broth (or less)

1/2 bunch of kale, torn into pieces and steamed

1 carrot, sliced in rounds and steamed

extra toasted walnuts


Directions:

1. Toast walnuts over medium high heat in a heavy skillet or pan for 4-5 minutes, until golden brown and toasty looking.  Set aside to cool.
2. In a food processor, mix toasted walnuts, oil, granulated garlic, miso paste, wine, and honey.  Add broth slowly and mix on high until the dressing is smooth and creamy.
3. In a large pot, cook soba noodles 7-8 minutes in boiling salted water.  At the last minute (60 sec) toss in broccoli florets.  Drain and toss with 3/4 of the dressing in a large bowl, saving some for dolloping on top.
4. Toss dressing with noodles and serve in bowls topped with steamed carrots, kale, more toasted walnuts (always toast extra ‘cause they’re so good), extra dressing or any other vegetables or fresh herbs you have on hand.