Ingredients
The following ingredients have 4 Servings
- 1/4 cup tahini (if oil is on top, be sure to reincorporate it)
- 1 tablespoon sesame oil or olive oil
- 1 tablespoon sweet white miso
- Juice from 1/2 lemon
- 1 teaspoon coconut nectar syrup OR brown rice syrup OR honey
- 1 teaspoon ponzu or umeboshi (plum vinegar or rice wine vinegar)
- 1 teaspoon garlic clove
- 1 tablespoon warm water
- 1/2 teaspoon kosher salt
- 1/2 pound about 10 Brussels sprouts, shaved or about a 1 cup thinly sliced cabbage
- 8 ounces soba noodles
- 1 tablespoon black or white sesame seeds (as garnish)
- 1 green onion (sliced, as garnish)
- 1 avocado (sliced, as garnish)
- Pickled ginger (as garnish)
Instruction
- To make the dressing, whisk all of the dressing ingredients together until smooth. Set aside.
- If needed, peel the outer leaves of the brussels sprouts (only if they're wilted and slightly brown). Using a mandoline or sharp knife, slice the brussels sprouts thinly. Add the brussels sprouts to a medium bowl. Bring a pot of salted water to a boil. Add the soba noodles and cook according to the package's instructions. (I always find that I need less time than the recommended time so be sure to taste the noodles starting at the 3-minute mark.) Drain the noodles and rinse with lukewarm water. If they seem like they're sticking together, drizzle a teaspoon of olive oil or sesame oil over them and toss them together. This will loosen them up. Add them immediately to the bowl or pot with the brussels sprouts and add the dressing.
- Toss everything together, using a fork, until everything is evenly coated in the dressing. Give it a taste and adjust the salt according to your liking.
- Divide amongst bowls and garnish with green onions, sesame seeds, avocado and pickled ginger.
