DAMN, YOU THE UDON

Winter months are here, and therefore all I EVER want to eat is warm noodle soups or noodle dishes. (Such a classic Canadian hibernation move.) The health benefits of this are amazing. Miso is such a cool food. During the fermentation process it brings phytonutrients that help to reduce risk of cancer, improve heart health, and aid with osteoporosis to the forefront and become more readily available. Other research has shown, that the high sodium consumption through miso does not seem to affect blood pressure, the same way it is seen in regular sodium chloride.

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INGREDIENTS

Maple-Miso-Sesame Glazed Carrots

  • 1 tbsp. white miso
  • 1 tbsp. maple syrup
  • 1 tbsp. sesame oil
  • 1 tsp. soy sauce
  • 2 carrots, peeled and sliced thinly

Broth

  • 1 c. vegetable broth
  • 1 tbsp. olive oil
  • 2 tbsp. white miso
  • 2 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 2 shallots, diced
  • 1 tsp. red chilli flakes
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. cumin

Noodles and Veg

  • Udon noodles
  • 3-4 heads baby bok choy, chopped in half
  • 1 c. cremini mushrooms, cut in half
  • 1 package Smoked Tofu
  • 1 tbsp. miso
  • 1 tbsp. maple syrup
  • 1 tbsp. sesame oil
  • Few drops, liquid smoke * optional
  • 1/4 c. cold water
  • green onion
  • sesame seeds

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DIRECTIONS

  1. Preheat oven to 375F, mix all of the ingredients for the carrot glaze, except for the carrots, pour over carrots and bake in oven for 10 min., rotate, and bake another 7 minutes.
  2. Heat oil in saucepan over medium heat, add shallot, ginger, garlic and cook until translucent.
  3. Add chilli flakes, cumin and paprika and cook for two minutes, stirring regularly.
  4. Add vegetable stock and simmer on medium low.
  5. Mix in a bowl, maple syrup, miso and sesame oil (*optional liquid smoke)
  6. Add to a large frying pan, cook over medium-high heat until it begins to smooth out, then add tofu and cook until golden on both sides.
  7.  Add bok choy, mushrooms and water. Lower to medium heat, and cover. Cook until veggies are steamed
  8. Remove carrots from oven, and add to vegetables
  9. Add udon noodles and broth (add slowly) and cook for 5-7 minutes or until smooth consistency and most liquid is absorbed, raise heat if needed
  10. Remove from heat, let sit, serve and add green onion and sesame seeds to garnish

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Bon Appetit!

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