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Miso Tahini Noodles with Kale, Spinach and Shiitakes

A delicious miso-tahini sauce marries healthy vegetables with noodles.
Total Time30 mins
Servings: 2


Miso Tahini Sauce

  • 1/3 cup miso
  • 3 TBSP tahini
  • 2 cloves garlic
  • 1/4 cup seasoned rice vinegar
  • water as needed to thin the sauce

Vegetable Noodle Bowl

  • 1/2 carrot peeled and thinly sliced
  • 3 inch piece of cucumber thinly sliced
  • 3-4 TBSP seasoned rice vinegar
  • 1 tsp juice from pickled ginger* optional
  • 1 TBSP canola oil
  • 2 shallots thinly sliced
  • 1 cup shiitake mushrooms sliced
  • 4-8 leaves of lacinato kale stems removed and coarsely chopped
  • 2 large handfuls of spinach
  • salt and pepper
  • 2 scallions thinly sliced
  • 1/4 cup red cabbage thinly sliced (optional)
  • 1 TBSP sesame seeds optional
  • 1 TBSP toasted nori thinly sliced (optional)
  • 2 packages of shiritaki noodles rinsed thouroughly and dry-fried OR 3 cups cooked pasta or rice noodles


  • Place cucumber and carrot slices in a small bowl with a pinch of salt and cover with rice vinegar and some pickled ginger juice (if using) to create a quick pickle. Set aside while you are making the rest of the bowl.
  • Combine miso, tahini, garlic and rice vinegar in the bowl of a food processor or blender. Blend until smooth. The consistency of miso and tahini can vary greatly, so check the consistency of the sauce and add water to the mixture as needed to create a medium to thin sauce, similar to the consistency of a creamy salad dressing.
  • Heat a medium-sized pan on medium heat and add canola oil, shallots and mushrooms, saute mushrooms for 4-5 minutes until starting to brown. Add kale, season with salt and pepper and cook for another 4 minutes or so.
  • When kale is wilted and tender, remove the pan from the heat and toss in the spinach. The residual heat from the pan will wilt the spinach.
  • Assemble the bowl by placing the noodles in the bottom of the bowl and topping them with a few spoonfuls of the sauce. Add the shiitake and kale mixture on top of the noodles, then top with the pickled cucumber and carrot and a few more spoonfuls of the miso tahini sauce.
  • Garnish with shredded cabbage, sesame seeds, and toasted nori (if using).


*I love pickled ginger (like the the kind that comes with sushi) as a condiment to many Asian dishes. I also like to add it to homemade pickles.