Udon and whole wheat somen go especially well with this popular sauce, but soba can be substituted with good results. This recipe is one of our family favorites and a great choice when you need a quick and easy meal for unexpected guests. The recipe below is simply garnished with scallion. For a heartier version, top the noodles and sauce with a colorful assortment of steamed vegetables.
Ingredients
- 8 oz uncooked Mitoku Organic Udon or Mitoku Organic Whole Wheat Somen
- 4 level tbsp mellow Mitoku Organic Sweet White Miso
- 3-4 tbsp tahini
- ⅓ cup water
- 2 tbsp Mitoku Brown Rice Vinegar or lemon juice
- 1 tbsp Mitoku Mirin
- 1½-2 tsp fresh ginger juice
- 1 clove garlic, finely minced
- Pinch dried basil, tarragon or thyme (optional)
- Minced scallion for garnish
Preparation Method
- Cook noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
- Combine miso and tahini in a saucepan. Add water, a little at a time, and mix well to form a smooth sauce. Add remaining ingredients and bring just to a simmer. If too thick, add a little more water; if too thin, simmer briefly to thicken.
- To serve, place noodles in individual serving bowls, spoon sauce over top, and garnish with scallion.
Recipe by John & Jan Belleme