Miso Tahini Noodles

Long overdue post! I’ve been so busy with work that I actually haven’t cooked in a while, but I have a little breathing room for the next week, whew. I have a lot of tahini to use up, so I was looking for a recipe using tahini as an ingredient. I stumbled across this, and it sounded good. I enjoyed the dish. It’s easy to whip up and it’s half raw-ish, so I would make this again.


Recipe adapted from The CopyCat Cook

Makes 2 servings

4 tbsp of tahini
2 tsp miso paste
less than 1/2 cup hot water
Handful of broccoli, lightly cooked
1 cup cooked noodles (I used 100% buckwheat noodles)

Mix the miso and hot water together. Add in tahini and stir until well combined. Toss the dressing with the noodles and broccoli.


Lentil Walnut Loaf with Miso Gravy

Happy Thanksgiving! Of course I had to cook a vegetarian Thanksgiving dish. Others raved about this recipe so I decided to give it a try. It was good, really reminds me of meatloaf!

Lentil Walnut Loaf

Miso gravy

The final product

(adapted from Grail Springs)

Lentil Walnut Loaf

1 ½ cups cooked lentils
½ cup walnuts,  finely chopped
1 cup Ezekiel sprouted grain breadcrumbs
½ cup onion, chopped
3 cloves garlic, minced
1 Tbsp tamari
¼ cup nutritional yeast
1/2 tsp rosemary
2 tbsp fresh sage
2 tsp thyme
1/4 tsp tumeric
1/3 cup vegetable broth
sea salt
cayenne pepper to taste (optional)
2 eggs

1. Sauté onion for 5 minutes in an oiled pan over medium heat. Add in minced garlic and sauté for 3 minutes longer.
2. Mix all ingredients well in a large bowl.  Put mixture into a well-oiled loaf pan or baking dish.
3. Bake at 350°F for 35 minutes, or until hot throughout. If loaf browns too soon, cover with foil. Serve with miso gravy.


Miso Gravy

1 tablespoon miso paste
1 cup unsweetened almond milk
2 tablespoons coconut oil
1 clove garlic, minced
1 small yellow onion, diced
1 teaspoon thyme
1 tablespoon arrowroot powder
sea salt and freshly ground pepper to taste

1. Place the miso and 2 tablespoons of the almond milk in a small bowl and purée with a spoon or fork. Set aside.
2. Melt the coconut oil in a medium skillet over medium heat. Add the garlic and onion and sauté for 5 minutes or until the onion is lightly browned. Add the thyme and arrowroot and sauté, stirring constantly, for 2 to 3 minutes until aromatic and the mixture is lightly colored and creamy rather than grainy. Reduce the heat if necessary to prevent browning.
3. Whisk in the remaining almond milk all at once, stirring constantly until the mixture thickens, 2 to 3 minutes. Stir in the miso purée and cook an additional 2 minutes. Adjust the seasoning with salt and pepper. Serve immediately or keep the gravy warm until ready to use.

Miso Ramen

I love Japanese ramen. I also have tons of miso that I’ve been trying to find ways to use up. I found a recipe online, but of course, I had to adapt it to make it my own healthy version.

The miso that I have:

I also surprisingly and unexpectedly found healthy ramen at my local asian supermarket! I was so excited. They had different options to select from, such as wheat, oat, buckwheat, spinach, and tomato, were the ones that I remember. I got the buckwheat one. The main ingredients are whole wheat flour and buckwheat flour.

My final product:

(Recipe adapted from About.com)

Makes 2 servings

1 tsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
2 oz. organic sprouted extra-firm tofu, small cubes
5 oz. bean sprouts
4 oz. organic cabbage, chopped
2 oz. organic carrot, thin strips
4 cups warm filtered water
2 tsp chicken bouillon powder
1/16 tsp stevia
2 tsp organic tamari
4 Tbsp miso paste
2 ramen noodles
1/2 tsp sesame oil

Ingredient toppers (optional):
Nori toasted sheets
1 green onion, chopped
Soft-boiled organic, omega-3 egg

Heat olive oil in a large skillet or a wok. Add minced ginger and garlic in the skillet and saute tofu on medium heat until done. Add carrot, bean sprouts, and cabbage in the skillet and saute together for a few minutes. Pour warm water in the skillet. Season with chicken bouillon powder, stevia, and tamari and bring the soup to a boil. Turn down the heat to low, and melt miso in the soup. Add sesame oil at last. Stop the heat. Serve hot miso soup over the (boiled and softened) noodles,  topping it off with the optional ingredients.

Which leads me to go into…HOW TO MAKE SOFT-BOIL EGG:
Bring pot of water to a boil. Put egg in and let sit for 7 minutes. Then take the egg out of the pot and run it through cold water.

I was BLOWN AWAY by this entree. It seriously tasted like good restaurant quality ramen. Definitely will become a staple! No more eating out for ramen ,now that I’ve mastered this recipe since I know that it’s all healthy ingredients that are being put in =)