After a long pause, what better way to kick start my blog that with a guest.
Yutaka got in touch a while ago and asked me to try one of their star products, the Yutaka’s Organic Miso Paste. This superfood is high in antioxidants, minerals and vitamins, and a boost to digestion and the immune system; the list of health benefits is endless and that is why I was super excited to try it and experiment with it.
This humble Asian seasoning is a simple mixture of fermented soybeans, rice, water and salt, which can be left to age anywhere between a few months to a few years! Once an essential part of a samurai’s diet in ancient Japan, healthy miso continues to be a beloved staple for the Japanese, who boast the world’s longest life expectancy.
The combination of peanut butter and just a spoonful of this lovely miso paste gives the noodles a rich and earthy flavour, making this one of my new go-to recipes to cook in the middle of a busy week.
This recipe serves 4.
- 4 tbsp soft peanut butter
- 1 tbsp miso paste
- 1 tbsp mirin
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp umami paste
- 1 tsp lime juice
- 1 clove garlic, minced
- 250g fine egg noodles
- Spring onion, chopped (optional)
- Sesame seeds to serve (optional)
In a medium size bowl, mix together the peanut butter, miso paste, mirin, dark soy sauce, sesame oil, umami paste, lime juice and garlic, until you get an even, almost paste like mixture.
Bring enough water to cover the noodles to a boil. Place the noodles in the water and remove immediately from the heat, cover the pan and leave the noodles to soak in the water for 3 to 4 minutes. Save a little of the water and drain the noodles.
Add the paste mixture to the steaming noodles and gently combine until the noodles are evenly covered, add a little bit of the noodle water if you want the sauce to be a little thinner.
Sprinkle with spring onions and sesame seeds.