Still Life: Miso-Almond Sauce/ Steamed Fresh Vegetables and Tofu with Soba Noodles

December 27, 2000

* Exported from MasterCook *

Steamed Fresh Vegetables and Tofu with Soba Noodles

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:30

Categories : Soy Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds broccoli

2 large carrots

1 medium red or yellow onion

1 small cauliflower, head

15 large mushrooms

3/4 pound firm tofu

8 ounces soba noodles

Miso-Almond Sauce

Fill a medium-large saucepan with water, and put it up to boil.

Arrange a vegetable steamer over water in another saucepan and put this up to

boil, also.

Cut off 3 inches from the base of the broccoli stalks and discard. Shave off

the tough outer skin from the remainder of the stalks, and cut the broccoli into

approximately 2-inch spears. Set aside.

Peel or scrub the carrots, and cut into diagonal slices about 1/4 inch thick.

Set aside.

Cut onion into 1-inch chunks, and break the cauliflower into 1-inch florets.

Set aside in separate bowls.

Clean the mushrooms and trim off the bottoms of the stems. Quarter the

mushrooms and set aside.

Cut the tofu into 1-inch cubes.

Arrange the vegetables in the steamer (over the water, which should be boiling

by now), and cover. Begin cooking over medium heat.

About 3 to 4 minutes later, add the soba noodles to the boiling water in the

first saucepan (step 1), partially cover and turn heat to medium.

The vegetables and the soba noodles should be done at about the sane time (6 to

8 minutes after the noodles hit the water). Drain the noodles in a colander

over the sink, and transfer to a bowl. Add about 1/2 cup Miso-Almond Sauce and

mix well. Remove the vegetables from the steamer, either by lifting the entire

basketful out from the saucepan or by picking the vegetables out with tongs.

Serve the vegetables on top of the lightly sauced noodles. Ladle additional

sauce all over the vegetables, and top with toasted cashews or almonds if

desired.

Cuisine:

" Japanese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 552 Calories; 20g Fat (29.9% calories

from fat); 29g Protein; 78g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

1176mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 4 1/2

Vegetable; 3 Fat.

Serving Ideas : Serve with Miso-Almond Sauce.

Nutr. Assoc. : 0 0 4712 0 0 0 0 0

* Exported from MasterCook *

Miso-Almond Sauce

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :0:05

Categories : Sauces & Gravies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons yellow, Hatcho, or barley miso

6 tablespoons almond butter

1 1/2 cups boiling water

Place the miso and almond butter in a medium-sized bowl.

Add a small amount of hot water (about 1/2 cup) and mash with a spoon until it

becomes a uniform paste.

Add the remaining water, and mix until well combined.

Serve warm or at room temperature over hot steamed vegetables and tofu, or mixed

into hot soba noodles (or both!).

Description:

" This is a very simple sauce containing no dairy products and

requiring no cooking. "

Cuisine:

" Japanese "

Copyright:

" 1994 "

Start to Finish Time:

" 0:05 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 15g Fat (68.6% calories

from fat); 6g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

632mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.

Serving Ideas : Serve with Steamed Fresh Vegetables and Tofu with Soba Noodles.

NOTES : You can alter this recipe in several ways. Try using different kinds of

nut butters, or several in combination. (My current favorite is a combination

of almond butter and toasted sesame tahini.) Try substituting apple juice for

the water. Spice it up by adding small amounts of garlic and/or freshly grated

ginger. But try it plain before you begin your variations. It's reassuring to

know that something so simple can be so good.

This sauce keeps for at least a week, so make it as far ahead of time as you

need to for your convenience. It you're using it straight from the

refrigerator, heat it gently either on the stove or in a microwave, but be

careful not to cook it.

Nutr. Assoc. : 905 0 0