Soba Noodles from The Rawsome Vegan Cookbook by Emily von Euw + A Giveaway!
Blissful Basil
Blissful Basil
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  • 2 teaspoons miso paste 2 teaspoons pure maple syrup 1 tablespoon fresh lemon juice 3 to 4 tablespoons vegetable broth 1 peeled garlic clove ½ teaspoon chunk of peeled ginger Noodles 2 cups (180 grams) uncooked gluten-free soba noodles Veggies 1 medium carrot, peeled ½ avocado 1 cup shredded spinach 1 tablespoon black sesame seeds (optional)* Instructions Glaze Blend all the ingredients together until smooth; it should be the consistency of cream. If it's too watery, add 1 tablespoon of miso paste. If it's too thick, add 1 tablespoon of water. Noodles Cook according to the package directions. Veggies Using a mandolin slicer, spiral slicer, or simply a cheese grater, shred the carrot into thin slices. Slice the avocado meat thinly lengthwise. To Assemble Toss the noodles with the spinach, carrot shreds, and the glaze, then garnish with the avocado slices and sesame seeds (if using).** Notes *I used white sesame seeds.**I drizzled the finished soba noodles with a bit of tamari for a salty punch of flavor.Excerpted from The Rawsome Vegan Cookbook by Emily von Euw (Page Street Publishing). Copyright © 2015. 3.5.3208



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