Ginger Miso Poached Noodles with Mint

I'm a loyal follower of Heidi of 101Cookbooks, it's true, but often find myself grappling with the healthy substitutions of meatless products (ie., tofu, seitan, etc.)

Every six months of so, I like to challenge my distastes ... often to just realize why in fact I do not like them in the first place. Can't hurt to try, right?

Well, this is the tale of one of those nights, my friends. With extra-firm tofu in hand, I went about slicing and marinating with some soy sauce and other random seasonings, suggestions from one of my vegetarian friends, Steph. I'm sorry Steph, not even the delicious mix of flavors and grilling masked the texture. I tried though, I really did.

Anyways, chalking it up to a tofu loss, the rest of this dish was pretty damn fantastic and comforting, I must say. Rice noodles steeped in a ginger miso broth, dressed with some shelled edamame and mint. Summery, light, with a hint of a burn from the ginger and a shot of sriracha and a broth to slurp. Oh, and tofu that I quickly tossed. Can't win 'em all.



Ginger Miso Poached Noodles with Mint
Adapted from 101 Cookbooks

Ingredients:
Rice noodles
Shelled edamame
2 TB miso paste
Thumb size piece of ginger, peeled and thinly sliced
Handful of mint
1/2 a lime

Heat water to cover the rice noodles on the stove, slowly incorporating the miso paste until well dissolved. Add the ginger slices to flavor the broth. When about to boil, add the noodles, take off the heat and leave covered for 7-10 minutes, until the noodles are cooked.

Meanwhile, cook and lightly salt the edamame. Shell if need be.

When noodles are cooked, drain a portion of the broth, leaving about a cup or two left. Add the edamame and the mint. Add a squeeze of lime. Stir and serve. I added a dash of sriracha, but that's just personal taste. Enjoy!