- 1/4 avocado
- 1/2 Tbsp white miso paste
- 1 clove garlic
- 2 tsp lemon juice
- 1/2 tsp olive oil
- 1/4 tsp salt
- 1/3 cup warm water
- 1 cup soba (buckwheat) noodles
- 1 1/2 cups deribbed, chopped lacinato kale
- 1/2 cup cooked, shelled edamame
- 1/2 red bell pepper, cut into thin strips
- 1 tsp sesame seeds
In a blender, puree avocado, miso paste, garlic, lemon juice, olive oil, salt and water.
Bring a large pot of water to a boil over high heat. Sprinkle noodles over water and stir gently. Reduce heat to low and simmer until cooked through, 7-8 minutes. Drain noodles into a colander and return to pot. Put pot in sink and fill with cold water. Take handfuls of noodles and gently rub in water to remove any remaining starch. Drain again into a colander and set aside.
In a medium bowl, toss buckwheat noodles, kale, red bell pepper and edamame with dressing. Sprinkle with sesame seeds.