Soba Noodles from The Rawsome Vegan Cookbook by Emily von Euw + A Giveaway!
"So fresh and simple!" I love soba noodles; their texture, flavor and health benefits make me moan, "UGH YES." Soba noodles are made from gluten-free, protein-rich buckwheat. Buckwheat also has a nice amount of B vitamins for brain maintenance. The sauce in this recipe is delicate and light, but adds an undertone of sweet tanginess that pairs perfectly with the savory noodles and crunchy, juicy veggies." -- Emily von Euw in The Rawsome Vegan Cookbook
Servings: 2 servings
Ingredients
Glaze
- 2 teaspoons miso paste
- 2 teaspoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 3 to 4 tablespoons vegetable broth
- 1 peeled garlic clove
- ½ teaspoon chunk of peeled ginger
Noodles
- 2 cups (180 grams) uncooked gluten-free soba noodles
Veggies
- 1 medium carrot, peeled
- ½ avocado
- 1 cup shredded spinach
- 1 tablespoon black sesame seeds (optional)*
Instructions
Glaze
- Blend all the ingredients together until smooth; it should be the consistency of cream. If it's too watery, add 1 tablespoon of miso paste. If it's too thick, add 1 tablespoon of water.
Noodles
- Cook according to the package directions.
Veggies
- Using a mandolin slicer, spiral slicer, or simply a cheese grater, shred the carrot into thin slices. Slice the avocado meat thinly lengthwise.
To Assemble
- Toss the noodles with the spinach, carrot shreds, and the glaze, then garnish with the avocado slices and sesame seeds (if using).**
Notes
*I used white sesame seeds.
**I drizzled the finished soba noodles with a bit of tamari for a salty punch of flavor. Excerpted from The Rawsome Vegan Cookbook by Emily von Euw (Page Street Publishing). Copyright © 2015.
**I drizzled the finished soba noodles with a bit of tamari for a salty punch of flavor. Excerpted from The Rawsome Vegan Cookbook by Emily von Euw (Page Street Publishing). Copyright © 2015.