This dish is a mixture of Japanese and Thai ingredients. Buckwheat soba noodles are a great whole wheat alternative to other noodles, and make for a light meal. You can find white miso paste in conventional supermarkets in the organic section, or where they serve sushi. This dish will make you feel alive and energized-it is great!
2 8- oz. packages of buckwheat soba noodles
1 cup silken lite tofu
3 T lime juice (1 big juicy lime)
2 T white miso paste
2 T white rice vinegar
1 T soy sauce
Scant handful cilantro sprigs
½ cup mixed bean sprouts, such as adzuki, garbanzo, and peas
½ cup bean sprouts
¼ cup roasted unsalted peanuts or cashews
¼ cup shredded carrot
2 scallions, thinly sliced white and pale green parts only
1 handful cilantro, roughly torn up
Bring a large pot of water to boil. Boil the noodles according to the time indicated on the package, usually about 6 minutes. Drain them immediately and rinse with cold water.
Blend together the tofu, lime juice, miso paste, vinegar, soy sauce, and cilantro. Add water if you need to make it smoother.
In a large bowl, toss together the drained noodles with the tofu dressing. Stir in the bean sprouts, and peanuts.
Arrange the carrot, scallions, and cilantro on a plate for people to use as a garnish.
