Meatless Monday - Rice Noodles with Miso Ginger Sauce and Vegetables
Do you know about the reported health benefits of Miso? For years I thought it was just the broth of that delicious soup they give you in some Japanese restaurants. One would think that it does have some ability to aide digestion since they serve it with meals but I’ve been reading that it has more benefits like helping to stabilize blood presaure and lower cholesterol levels. Of course like all the popular super foods it’s also reported to prevent cancer. I like that it is a good source of vitamin B-12 since most vegetarian diets are lacking in sufficient B-12. I’m not an expert on the nutrition of miso, I just know that it has a nice flavor and is very versatile in recipes.
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?
Ingredients:
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.
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
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?
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| Rice Noodles with Miso Ginger Sauce and Vegetables |
Ingredients:
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.
Directions:
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.
Check out the gallery page - Future Relics Gallery by Lori Buff
DANG! How tasty! Gonna write this down :)
ReplyDeleteYou could also just bookmark the page, it makes it less difficult to loose it IMHO.
Deletewait, you might need to tell us how many oz. of noodles?
ReplyDeleteOh, sorry. I used about half a package for 2 servings. I’d look at the package and suggested serving size and use that since different brands may package in different sizes.
Delete