Kale Miso Noodles

We're addicted to noodles in my house. We love them in all varieties. So, it's not uncommon to always have a noodle dish on the menu for each week. 

This week, well, as it happens--I had a TON of kale that was going to go bad if I didn't use it up soon. So, thus came the kale miso noodles. I'm going to tell you a bit about why we love this, and then we'll jump into the recipe. (Because we all know no one likes to see those recipe pages where it takes forever to get to the actual recipe itself). 

We love kale in Ayurveda. Kale supports:

• healthy detox of the body
• movement of lymph and blood 
• balances kapha and pitta (both being predominant in this season) 
• is great for PRANA 
• and a million more things that I could rattle off for why you should eat it. 

But for the sake of this recipe, just believe me when I say that you should incorporate kale as best you can. I'll add in one quick caveat--try not to eat it raw so much. We can talk about raw foods at another time, but again just trust me on this one. 

Anywho, without further ado. Please enjoy this recipe as much as my husband and I did! 

Ingredients: 

• 3 cups blanched kale 
  
• 2 heaping tsp miso (I used red miso, but feel free to use white miso as well) 
  
• 2 inch piece of ginger 
  
• 1 whole shallot 
  
• 1 tsp soy sauce (more if you enjoy this flavor) 
• 3 tsp umami seasoning 
  
• 4 tbsp sesame oil 
  
• 1/4 cup water 
  
• 3-4 tsp guochang paste 
  
• Noodles of your choice (I used brown rice ramen) 
• Green onions for garnish 

Recipe:

1. You'll need a blender for this recipe! 
2. After blanching your kale, pop it into your blender with the miso, ginger, shallot, soy sauce, umami, sesame oil, guochang paste, and water. 
3. Blend until you get a nice creamy sauce. Now, be mindful that you pour the water in a little bit at a time, in case you need to adjust the thickness/consistency of the sauce. This is what you'll be pouring into the noodles. 
4. Blend until everything is perfectly smooth. Pour through a sieve and into a bowl. 
5. This is where you adjust for salt and umami flavors specifically. Feel free to add in more salt or soy sauce, along with the umami to your preference. Further, I was being mindful that I don't add too much spice when I made this recipe, so feel free to adjust by adding Thai chili flakes and mixing it in. 
6. Let the sauce rest for a few moments while you cook the noodles (by the packet). You DON'T want to overcook these. 
7. Strain the water out, and pop the noodles back into a large skillet or pot. Pour over the sauce and give it a good toss, making sure you've evenly coated everything. 
8. Let it warm in the skillet to incorporate the sauce and noodles. 
9. Drizzle a little sesame oil and green onion on top, and voila! You've got a great meal that is nutritious and Ayurvedic. 

​Enjoy!