menu
menu
Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes

Blog Image

Noodle Bowl with Miso-Tahini Sauce

By Chef Linda

Buddha bowl. Super bowl. Grain bowl. Power bowl. Noodle bowl. Call it what you want, but the concept is essentially the same; a bowl filled with nourishing, mix-and-match ingredients that satisfies and delights. This recipe for Noodle Bowl with Miso-Tahini Sauce is quick, healthy and flavorful. And it's perfect for substitutions, use a grain instead of noodles, winter squash instead of cauliflower, cashews instead of tofu. Make a variety of toppings so everyone is satisfied. Incorporate this humble but delicious one-dish meal into your weekly meal planning for a well-balanced home run.

Ingredients

 2 cups cauliflower or broccoli florets (or combination)
 2 cups sliced mushrooms (white, Baby Bella, shiitake)
 1 block of firm tofu (seasoned or unseasoned), cut into 1/2-inch cubes
 1 tbsp olive oil
 2 tbsp tamari or soy sauce
 2 tbsp nutritional yeast (optional)
 1 tsp maple syrup
Salt
 1 package of udon or soba noodles (or use spaghetti)
 2 cups of hearty, chopped greens (like kale, chard, or dandelion)
 2 cloves garlic, minced
For the Sauce
 ¼ cup tahini
 ¼ cup water
 2 tbsp miso (any flavor)
 1 tbsp tamari or soy sauce
 1 tbsp toasted sesame oil
 2 tbsp Juice from 1 lemon

Directions

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cauliflower, mushrooms and tofu in a large bowl. Whisk together the oil, tamari, syrup, and nutritional yeast. Pour over the cauliflower, mushrooms and tofu. Gently toss to coat. Empty on the prepared baking tray and spread in a single layer. Place tray in oven and roast for about 15 to 20 minutes, or until cauliflower is nicely browned and tender.

While vegetables are roasting, cook noodles according to package directions. Turn off heat when still slightly undercooked, as you will briefly set the noodles aside in cooking water until ready to use.

To make the sauce, whisk all ingredients together in a bowl. Adjust liquid for desired consistency. Taste and adjust by adding more tamari or lemon juice.

Warm about a tablespoon of olive oil in a large skillet over medium heat. Add garlic and stir for a minute or two. Add greens and cook until color brightens and they start to wilt. Remove from heat and sprinkle with a little salt.

Drain noodles.To assemble the noodle bowls, place a portion of noodles in each bowl. Arrange other ingredients around the sides of the bowl. Drizzle with sauce and serve immediately.

Noodle Bowl with Miso-Tahini Sauce
IngredientsDirections

Noodle Bowl with Miso-Tahini Sauce

DifficultyEasyCook Time20 mins
YIELDS
4 servings

INGREDIENTS

 2 cups cauliflower or broccoli florets (or combination)
 2 cups sliced mushrooms (white, Baby Bella, shiitake)
 1 block of firm tofu (seasoned or unseasoned), cut into 1/2-inch cubes
 1 tbsp olive oil
 2 tbsp tamari or soy sauce
 2 tbsp nutritional yeast (optional)
 1 tsp maple syrup
Salt
 1 package of udon or soba noodles (or use spaghetti)
 2 cups of hearty, chopped greens (like kale, chard, or dandelion)
 2 cloves garlic, minced
For the Sauce
 ¼ cup tahini
 ¼ cup water
 2 tbsp miso (any flavor)
 1 tbsp tamari or soy sauce
 1 tbsp toasted sesame oil
 2 tbsp Juice from 1 lemon

DIRECTIONS

1

Preheat oven to 400ºF. Line a baking tray with parchment paper. Place cauliflower, mushrooms and tofu in a large bowl. Whisk together the oil, tamari, syrup, and nutritional yeast. Pour over the cauliflower, mushrooms and tofu. Gently toss to coat. Empty on the prepared baking tray and spread in a single layer. Place tray in oven and roast for about 15 to 20 minutes, or until cauliflower is nicely browned and tender.

While vegetables are roasting, cook noodles according to package directions. Turn off heat when still slightly undercooked, as you will briefly set the noodles aside in cooking water until ready to use.

To make the sauce, whisk all ingredients together in a bowl. Adjust liquid for desired consistency. Taste and adjust by adding more tamari or lemon juice.

Warm about a tablespoon of olive oil in a large skillet over medium heat. Add garlic and stir for a minute or two. Add greens and cook until color brightens and they start to wilt. Remove from heat and sprinkle with a little salt.

Drain noodles.To assemble the noodle bowls, place a portion of noodles in each bowl. Arrange other ingredients around the sides of the bowl. Drizzle with sauce and serve immediately.

ShareTweetSaveBigOven

Category, ,

Leave a comment

Your email address will not be published. Required fields are marked *