For this simple recipe I made the Miso Ginger Sauce then prepared the rice noodles (they are gluten free) according to the package directions and steamed some spinach because that’s what I had available. I think I’d do this again with other steamed veggies like broccoli and red pepper. I’m sure it would be great with whatever was in season and readily available. What would you use?
|Rice Noodles with Miso Ginger Sauce and Vegetables|
1/3 cup water
1/4 cup sweet or mellow miso
3 tablespoons tahini
2 tablespoons brown rice vinegar
1 tablespoon white rice vinegar
2 teaspoons grated ginger (or to taste)
1 clove garlic, minced
A pinch of dried herbs like thyme, tarragon or basil would be nice but not necessary.
Mix all the ingredients in a one quart sauce pan and heat on medium low while stirring frequently. Don’t boil, just bring it to a simmer than serve.
This recipe is vegan and gluten free.
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