Sesame-Ginger and Cucumber Soba Noodles

Gorgeous!! Soba noodles tossed with scallions, cucumber and a light yet creamy sesame -ginger tahini sauce.

8 oz soba noodles (about 2 bundles)
1 large or 2 small English cucumbers
1 bunch scallions (green onions), chopped (about 3/4 cup, chopped)
1/3 cup tahini<
2 tbsp rice vinegar
1 tbsp finely grated fresh ginger
1 tbsp white miso
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
A handful fresh cilantro, chopped
pinch red pepper flakes
1/3 to 1/2 cup water
2 tbsp sesame seeds, (preferably black)
sea salt, to taste

Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to the package directions. (Do not over cook them) Drain and rinse under cold water.
Using a chef’s knife or better yet, a julienne peeler, slice the cucumber into long skinny strips. Toss out the super-seedy inside strips. Then you can slice the remainder into 3 inch long strips or leave them long.

In a small bowl, whisk together the tahini, rice vinegar, ginger, miso, soy sauce, sesame oil, cilantro and red pepper flakes. Once blended, whisk in water until you reach your desired consistency.
Toss the soba noodles in the sesame-ginger sauce. Toss in the cucumber strips, scallions, sesame seeds and extra cilantro if desired.
Season to taste with salt or more soy sauce.
This dish is best served promptly, as the salt will draw out the water from the cucumbers and dilute the flavors.

Broiled salmon with orange – miso glaze

This is dead simple, really light and gorgeous.

Serves 6

1/3 cup white miso
2 tbsp fresh orange juice
1 tbsp mirin
2 tsp soy sauce
1 tsp sugar
1 tbsp finely grated orange peel

6 x 6oz fillets of wild salmon
finely chopped scallions (green onions)

Whisk the miso, orange juice, mirin, soy sauce, sugar and orange peel together in a small bowl.

Preheat the broiler. Line a baking sheet with non-stick aluminum foil. Place the salmon on the foil, spread the miso mixture over the top.
Broil until the glaze begins to blister and brown, about 8 minutes.
Remove when the salmon looks done, sprinkle with the chopped scallions.


Baked avocado with egg and "miso butter"

This recipe was on a blog I received recently.
This recipe is so easy, quick, tasty and good for you.

Serves 2


1 avocado
2 eggs
sherry vinegar
light miso
salt and pepper

Preheat the oven to 425 degrees.
Cut the avocado in half and remove the pit. In order to make more room for the egg and have a tbsp of the avocado flesh for the “miso butter” scoop out 1/2 tbsp of flesh from each half of the avocado.
Slice a little piece off the bottom of each half so they will sit flat on a small aluminum foil lined baking tray.
Season the flesh of the avocado halves and break an egg into each half.
Bake for 8 to 10 minutes for a soft boiled egg consistency or longer if you like a firmer egg.
Remove from the oven and drizzle some miso butter on the top.

Miso butter

1 tbsp light miso
1 tbsp avocado flesh
1/2 tsp sherry vinegar

Smash avocado until smooth. Add the miso and vinegar and mix until combined and smooth.

The garnish in the photograph is japanese pickled chillies, but you can just sprinkle some parsley or leave it as is.