Saturday, September 22, 2012

Miso Buckwheat Noodles and Greens

One bowl wonder. That's what you can call dinner. Rich in fiber, protein, and complex carbohydrates, the buckwheat noodles pair nicely with beans, greens, and a calm miso coating.

It's a dish that can be personalized to your preferences. My bowl was heavily doused with crushed red pepper while Dan's bowl was blanketed with salty miso sauce. Also note, I just happened to have a can of soy beans on hand and thought they would be a nice twist to the Asian inspired noodles. You don't have to scour the stores for them, black beans or shelled edamame would be nice here too.
Miso Noodles and Greens
Serves 6

12 oz package of buckwheat soba noodles
1 12oz 'steam in the bag' broccoli florets (or about 1 head)
2 tablespoons olive oil
1 teaspoon sesame oil, optional
5 cloves of garlic, minced
1 bunch of bok choy, chopped in 1 inch pieces
1 teaspoon onion powder
1 16oz can of soy beans, or other bean of choice
1/2 cup mellow white miso, or other miso of choice
1 cup hot water
Crushed red pepper, for serving

1. Heat olive oil over medium heat in large wok, or a soup kettle in my case. Add garlic, chopped bok choy, onion powder, and sesame oil. Stir until bok choy coated.
2. Cover and let cook about 3 minutes. Once bok choy is tender, add steamed broccoli (or add uncooked while bok choy cooking) and beans.
3. Cook noodles according to package. Drain and set aside.
4. Heat water in microwave for about a minute then stir in miso.The heated water will help it dissolve. Once thoroughly mixed, pour liquid over vegetables.
5. Coat vegetables in miso sauce and add cooked buckwheat noodles.
6. Serve immediately with crushed red pepper as desired.

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