Ingredients
- 500g pumpkin, roasted (I used Kent, you can also use butternut varieties)
- 2 tbsp white miso paste
- 4 tbsp tahini (I used unhulled)
- 2 tbsp warm water
- 1 tbsp soy sauce
- 1 clove garlic, roasted
- 5 cm by 5cm grated, fresh ginger
- pinch of pepper
- 200g soba noodles (I use wholemeal organic)
- Optional: side of steamed kale
- Optional garnishes: spring onions, sesame seeds, fresh chilies, coriander and extra fresh ginger
You will need a high speed blender. I use a nutribullet.
Recipe
- Start by roasting your pumpkin and garlic in the oven until soft and golden.
- In a high speed blender, blitz the pumpkin, miso paste, tahini, water, soy sauce, ginger, garlic and pepper until you’ve made a think, creamy sauce.
- Next, bring a pot of hot water to the boil and add in the soba noodles. Boil noodles for five minutes or until cooked through, stirring every few minutes to prevent the noodles sticking. Quickly drain the water from the noodles and add them back into the pot. Pour in the pumpkin miso sauce and stir through.
- serve up your noodles and garnish with spring onions, coriander, sesame seeds, fresh chilies and extra ginger. I also serve the noodles with steamed kale on the side but you might like to try Chinese broccoli, broccolini or bok choy.
This recipe makes four serves. You can save it for leftovers, it will keep in the fridge for a few days and is delicious re-heated or cold!
For this sauce I have used pumpkin because I think it pairs best with miso. But I’ve also tried this recipe with other veggies. Try roasting capsicum, carrot or sweet potato, or a combination of these incredible beta-carotene vegetables for an immunity boost (they all provide a rich source of Vitamin C). As long as the vegetables amount to 500g, the sauce will come together in the same way. Reduce the water content by 1 tbsp if using mostly carrot or capsicum to make sure your sauce is think and creamy.
