Quote of the Day
How grateful I am to celebrate precious moments with you!
In this recipe I’d like to bring miso to center stage. Miso is a Japanese word that means “fermented beans”. The texture of miso is usually paste-like and relatively thick. Miso is a very good source of magnesium and copper, Vitamin K, protein, zinc, phosphorous, dietary fiber, and omega 3. Miso, known as a complete protein, can restore beneficial probiotics to the intestines, aid in the digestion and assimilation of other foods in the intestines, and strengthen the immune system. Today, become the spotlight to each other’s devotion.
This recipe calls for miso as a dressing to soba noodles.
Remember, the most important ingredient is the love you put into preparing this nutritious and energetic meal.
Pecan Miso Noodles
4 ounces organic soba noodles
1 small bunch asparagus, sliced thinly
3 cups water
½ cup pecans, toasted
¼ cup extra virgin olive oil
1 large garlic clove, peeled and sliced
2 tablespoons sweet white miso
2 tablespoons rice vinegar
1 teaspoon organic rice syrup
2 pinches sea salt
¼ cup warm water
½ cup lemon balm (parsley, lemon verbena, or cilantro can be substituted) Garnish is optional.
Bring large pot of water to a boil and add salt. Cook the soba according to packages instructions. About 60 seconds before you drain the noodles, add the asparagus to the pot. After a minute, drain the noodles and asparagus.
To make the miso dressing, use a food processor or blender to puree the pecans, olive oil, garlic, miso paste, vinegar and rice syrup. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Add the dressing to the noodles. Garnish with an herb of your choice. Garnish is optional. Serve warm.