Miso Tahini Noodles with Kale, Spinach and Shiitakes
A delicious miso-tahini sauce marries healthy vegetables with noodles.
Miso Tahini Sauce
1/4cupseasoned rice vinegar
water as needed to thin the sauce
Vegetable Noodle Bowl
1/2carrotpeeled and thinly sliced
3inchpiece of cucumberthinly sliced
3-4TBSPseasoned rice vinegar
1tspjuice from pickled ginger*optional
4-8leavesof lacinato kalestems removed and coarsely chopped
2large handfuls of spinach
salt and pepper
1/4cupred cabbagethinly sliced (optional)
1TBSPtoasted norithinly sliced (optional)
2packages of shiritaki noodlesrinsed 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.