Tahini miso noodles with sautéed cabbage

Serves 4

• 8 ounces soba noodles (or spaghetti noodle of choice)

• 2 tablespoons neutral oil

• 3 to 4 cups thinly sliced cabbage

• 3 cloves garlic, minced

• turnips, carrots, or radish, julienned

• 1 bunch scallions, minced

• 1 bunch cilantro, minced

• toasted sesame seeds for serving

For the Tahini-Miso Sauce:

• 1/3 cup tahini

• 2 tablespoons miso

• 3 tablespoons rice vinegar

• 2 teaspoons soy sauce

• 2 teaspoons toasted sesame oil

• 1 tablespoon minced fresh ginger

• 1 large garlic clove, minced

• 1 teaspoon chili paste (or sriracha)

• 1 to 2 teaspoons maple syrup or honey

• 3 to 4 tablespoons water (plus more to thin if necessary)

Cook the noodles according to the package instructions. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the cabbage and cook until it starts to soften and brown along the edges, 5 to 7 minutes.

Add the garlic and continue to cook, stirring often, until fragrant. Remove from the heat and set aside.

Prepare the tahini-miso sauce by combining all the ingredients and whisking until smooth and creamy. Because the oil from the tahini and water are separating and recombining, the sauce may at first appear thick and lumpy. Continue to stir until smooth, adding additional water if the sauce is too thick. 

Combine the noodles, sautéed cabbage, julienned vegetables, and half of the scallions and cilantro, and toss well.

Stir in the tahini-miso sauce and mix until everything is well-combined.

Divide noodles between bowls and top with a fried egg or tofu, if desired. Sprinkle with sesame seeds and the remaining cilantro and scallions.

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