Author Notes
This is the ultimate fall vegan comfort food in a bowl. More at http://35squarefeet.com/ —35squarefeet
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Ingredients
- Citrus Green Tea Soba
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3 tablespoons
chickpea miso
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1 cup
strongly brewed green tea
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1 teaspoon
grated ginger
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1
clove garlic, grated
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1
key lime, juiced
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1 teaspoon
coconut aminos
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2
dried shitake mushrooms
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1
serving green tea soba
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black sesame seeds for garnish
- Glazed Rainbow Carrots
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1 teaspoon
sesame oil
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2 tablespoons
water
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1 1/2 teaspoons
honey or agave
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8
small rainbow carrots, peeled and tops removed
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1/4 teaspoon
smoked sea salt
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fresh cracked pepper
Directions
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For the Soba: Combine the chickpea Miso, green tea, ginger, garlic, lime, coconut aminos and mushrooms in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. While the sauce is simmering, prepare the soba according to the package’s instructions.
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For the Carrots: Heat the sesame oil in a medium skillet. Add the carrots and cook for 3 minutes. Add the water and continue cooking the carrots until they are slightly soft, approximately 5 minutes (this may vary depending on the size of your carrots). Drizzle the honey over the carrots and add the salt and a generous amount of cracked pepper, toss the carrots to coat evenly and cook an additional 2 minutes.
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To Serve: Transfer the pasta to a bowl and pour the miso sauce over the noodles until covered (you won’t use all of the sauce). Top with the glazed carrots and garnish with the black sesame seeds.
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