This makes a big bowl of noodles, so you could always half the recipe if you don’t want so much. But this is such a deelish recipe it might be good to have leftovers or just more people to feed! Such a simple sauce to whip up but with such a complex flavor. I am sure this sauce would be amazing sauteed up with some veggies or just drizzled over steamed veggies. Yum!
Pecan Miso Soba Recipe
Serves 4-6
12 ounces soba noodles
1 small bunch of asparagus, sliced thinly, 1/4-inch thick
1 1/2 cup pecans, toasted
1/2 cup extra virgin olive oil
3 medium clove garlic, peeled
6 tablespoons mellow white miso paste
6 tablespoons white wine vinegar
3 teaspoon agave
2 big pinches salt (or to taste)
- Boil a large pot of salted water. Cook the soba as directed.
- 30 seconds before the pasta is done, add the asparagus to the pot and then drain the noodles and asparagus together.
- Toss with about 1/2-whole recipe of the sauce – adding more to taste. I ended up using most of the dressing.
Pecan Miso Sauce
- Puree the pecans, olive oil, garlic, miso paste, vinegar, and agave together until smooth. Adding salt to taste.
Marisa's Healthy Kitchen 