Miso Ginger Soba with Roasted Asparagus, Parsnips & Tomato

Miso Ginger Soba with Roasted Asparagus, Parsnips & Tomato

Ginger Miso Soba with roasted Asparagus and tomatoesYou need to make plenty of miso ginger sauce for this dish since the vegetables are roasted in the sauce and the noodles are bathed in this lovely medley of Asian flavors! If you decide to use the noodles as a side dish, then use the extra sauce as a marinade for meat, chicken, shrimp or tofu! Substantial on it’s own, this vegetable laden soba noodle dish is delicious, healthy and a perfect combination of both winter and early spring vegetable bounty. If you are unable to find good organic parsnips, then substitute with organic carrots or turnips. There is plenty of healthy asparagus this time of year, so use it abundantly!

The sauce:
In a mason jar combine the following ingredients and shake vigorously
2/3 cup grape seed oil
1/3 cup rice vinegar
3 Tablespoons light miso( white or yellow)
2 Tablespoons minced ginger
2 Tablespoons toasted sesame oil
2 Tablespoons agave syrup or coconut sugar
Lime zest from 2 limes
Juice from 2 limes
1/2 teaspoon grey salt
Dash of Aleppo pepper

On a rimmed baking sheet arrange the following vegetables with 1/2 cup of the miso dressing
2 pints organic grape tomatoes
1 large organic parsnip, peeled and sliced diagonally
1/4 cup sliced peeled ginger
1 bunch asparagus, sliced diagonally
Roast at 425 degrees for 20-25 minutes
Remove from oven and set aside

Meanwhile boil 1 package of soba noodles in a pot of salted water until al dente, do not overcook!
Drain and mix with the vegetable mixture
Transfer to a serving dish
Top with one bunch chopped green onions and a sprinkle of black sesame seeds
Add more miso dressing if desired

This dish is fabulous on its on own, yet a perfect accompaniment to miso ginger marinated chicken, shrimp or pork(use the same sauce as a marinade). A wonderful side dish to a vegetarian meal, when served with marinated baked tofu!
Enjoy with a crisp Sauvignon Blanc or a dry Riesling