Vegetarian Soba Bowl with Miso Tahini
8 oz buckwheat soba noodles
2 cups cooked brown or green lentils
1 medium head cauliflower, cut into large florets
1 tbsp olive oil
¼ tsp salt
Several dashes fresh black pepper
¼ cup mellow white miso
¼ cup tahini
1 clove garlic
½ to ¾ cup water
Optional: fresh herbs for garnish (dill, cilantro and parsley)
Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat oven to 425 and chop cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling off leafy base and then pulling off florets with your hands.
When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
Line a large rimmed baking sheet with parchment paper (I used aluminum foil) and spray with nonstick cooking spray. Toss cauliflower with olive oil, salt, and pepper. Roast for about 20 minutes, flipping once, until aromatic and nicely toasted.
Meanwhile, place all dressing ingredients in a small blender. Start with ½ cup water, then add another ¼ to thin, if you like.
Divide soba noodles into big bowls. Top with lentils, cauliflower, and plenty of sauce. Garnish with herbs and serve.
This Vegetarian Soba Bowl with Miso Tahini recipe was alright. It is not my favorite, but this was the first time I had ever eaten Miso. Maybe I have to acquire the taste first. Let me know what you think, or if you have any other tasty recipes that involve Miso. I’d love to try them!
Recipe credit: ThePPk