Roasted mushrooms, savory tamari, and protein-packed soba noodles make this meal-in-a-bowl from the Eat Clear, Play Soiled cookbook a must-make.
What you want:
For the sauce:
¼ cup plus 2 tablespoons tahini
3 tablespoons brown rice vinegar
2 tablespoons white miso
2 tablespoons tamari
1½ tablespoons sriracha
For the noodles:
2 cups shiitake mushrooms, stemmed
1 bunch asparagus, woody ends trimmed and minimize into bite-sized items
1 tablespoon plus 1 teaspoon olive oil
½ teaspoon salt
1 package deal buckwheat soba noodles
4 cups child arugula
2 scallions, white and inexperienced elements, thinly sliced
1 tablespoon white sesame seeds
What you do:
- For the sauce, right into a blender, mix all elements. With blender nonetheless working, drizzle in 2 tablespoons of water to emulsify. Put aside.
- For the noodles, preheat oven to 350 levels. Line a baking sheet with parchment paper and put aside. In a big bowl, mix mushrooms and asparagus with salt and 1 tablespoon oil, and toss to coat. Unfold greens in a fair layer over ready baking sheet and roast 6 minutes, till asparagus is tender. Switch asparagus to a plate and return mushrooms to oven to roast one other 10 minutes, till tender. Put aside.
- In a big pot, cook dinner soba noodles in keeping with package deal instructions. Pressure, rinse below chilly water, and toss with remaining 1 teaspoon of oil to maintain from sticking.
- In a big bowl, toss noodles with roasted greens and sauce. Prepare noodles over a mattress of arugula, sprinkle with scallions and sesame seeds, and serve.
For extra plant-based recipes like this, learn:
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