This is a great entree salad that can be made with what you have on hand. However, it’s so good that I often will buy ingredients specifically to use in this salad.
The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge. The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.
Continue reading Clean-Out-the-Fridge Salad with Miso – Tahini Dressing
The holidays and winter months are full of rich dishes, so I try to work in some ultra-healthy meals to help mitigate the deluge of potatoes and dairy.
This dish, which I lovingly refer to as a “hippie bowl”, is an ultra low calorie and high fiber antidote to holiday splurges. While you could make this with any kind of noodles and it would still be a wonderfully healthy dish, what makes this ultra-low calorie is the use of shiritaki noodles.
Continue reading Ultra-Healthy Noodle Bowl with Miso Tahini Sauce
I was excited to try a new restaurant this week: TanakaSan. Overall the meal (which included shrimp fritters, a coconut beet salad, and a hamachi sashimi with apple) was a little disappointing, with the exception of an amazing noodle dish with miso butter. I decided to try making my own miso butter noodles with some beautiful baby bok choy and shitakes that came in my Full Circle Farms delivery.
Miso Butter Noodles with Shitakes and Baby Bok Choy
Miso butter makes this super fast and healthy noodle stir fry interesting and special.
- 8 oz Chinese egg noodles or spaghetti
- 1- 2 cups shitake mushrooms sliced
- 1 1/2 cups baby bok choy or broccoli or a combination of both, coarsely chopped
- 1 handful haricort verts frenched (OPTIONAL)
- 1 TBSP canola oil
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 3 TBSP miso paste I like Westbrae Naturals Mellow White Miso
- 2 TBSP margarine or butter I like Earth Balance
- 1 TBSP tamari or soy sauce
- 2 scallions chopped on the bias (green parts only)
Combine miso, butter, and tamari in a small bowl and mask together with fork to combine.
Prepare noodles according to package directions.
Drain noodles, reserving 1/2 cup cooking liquid.
Add reserved cooking liquid to miso mixture and stir to combine.
Heat canola oil in large skillet on medium high heat.
Add shallots to pan and stir fry for 1-2 minutes.
Add shitakes and stir fry for another minute.
Add bok choy and haricort verts and cook for 2 more minutes.
Add miso mixture and noodles and toss to combine.
Garnish with scallions and serve immediately.