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Sesame Miso Soba Noodles with Dulse Kale and KimChi

Tuesday, 21 December 2010 05:45

noodles

As much as I have some extra time during the off-season the kitchen is not always where I want to spend it.

Preparing quick meals that support my training cycle, taste great and use minimal equipment never have an off-season in my world.

This recipe of steaming noodles is perfect for a quick wintertime meal or can be served cold during the summer.

  • 1 bundle of Soba Noodles*
  • 1 T South River** Miso Paste (any of their flavors will do)
  • ¼ C Dulse
  • 1 bunch Baby Kale, torn into pieces (or any other seasonal veggie)
  • 1 T Toasted Sesame Oil
  • 1 tsp Mirin
  • 2 tsp Brown Rice, Umeboshi Plum, or Apple Cider Vinegar
  • 1 T Scallions, chopped
  • 1 T Sesame or Hemp Seeds
  • Crushed red pepper (optional)

Soba Noodles are great because they come pre-bundled. No figuring out how much too cook for one serving!
South River Miso produces the finest Miso pastes in North America. With a number of different flavors, if you can find it, buy it. If not choose any raw, organic paste you can find.

Bring pot of water to boil and add Soba noodles (follow particular cooking instructions). Mix together miso paste, toasted sesame oil, mirin, vinegar.
Add kale or seasonal vegetable to strainer basket. Strain soba noodles on top of kale. (Option: allowing a couple Tablespoons of cooking water to remain with noodles will create a small broth if desired)

  • Transfer to bowl.
  • Add sauce mixture and combine.
  • Add Dulse, seeds, and pepper.
  • Serve Hot or Cold.

Accompany this with a serving of KimChi or other fermented vegetable (radish, cucumber, carrot) for a complete and balanced meal.

Option : Add an egg to cooking water 3mins before noodles are done and place on top of noodles.

This dish is a great balance of whole grain from the soba noodles, enhanced protein from the miso, and a ton of micro nutrients from the dulse, kale, miso, vinegar, and kimchi.

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