Sesame Noodle Bowl

Ingredients · for 2 (scales to your household)

• 2 tablespoons White miso paste $0.43
• 2 tablespoons Rice vinegar $0.21
• 2 tablespoons Tamari $0.34
• 1/2 tablespoon Toasted sesame oil $0.24
• 1 Orange $0.59
• 2 cups Red cabbage $0.47
• 3 ounces Soba noodles $1.74
• Extra-virgin olive oil, for drizzling not counted
• 1/3 cup Scallions $0.79
• 1 cup Snap peas, de-stringed and chopped $1.42
• 8 ounces Shiitake mushrooms $2.44
• 7 ounces Baked tofu $1.66
• Sesame seeds not counted
• Handful of fresh herbs, cilantro or mint (optional) not counted
• Sea salt not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Make the dressing: In a small bowl, whisk together the miso, rice vinegar, tamari, and sesame oil until combined. Slice the segments from the orange, set aside, and squeeze the excess juice from the orange into the sauce.
2. Make the bowls: Divide the red cabbage among two to three bowls. Drizzle with some of the dressing and toss gently to coat. Place the cooked soba beside the cabbage in the bowls.
3. In a skillet, heat a drizzle of olive oil and add the scallions and snap peas and cook, tossing until lightly blistered but still vibrant green, for about 2 minutes. Remove and add to the bowls.
4. Add more olive oil to the pan and add the mushrooms and a pinch of salt and cook until the mushrooms are tender, about 8 minutes. Divide the mushrooms among the bowls and top with the orange segments, tofu, sesame seeds, and herbs if using. Drizzle with a little of the remaining dressing and serve the rest on the side. (Note: the dressing is slightly on the salty side so a little bit goes a long way - add it to taste and save any extra for salads/bowls later in the week).