• 1 ½ lb. broccoli
• 2 large carrots (optional)
• 1 medium onion
• 12-15 large mushrooms
• ¾ lb. firm tofu
• 8 oz. uncooked soba noodles
• 4 Tbsp. yellow, Hatcho or barley miso
• 6 Tbsp. almond butter
• 1 1/1 cup boiling water

To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl.  Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste.  Add remaining water and mix until well combined.  Cut broccoli into 2-inch spears.  Slice optional carrots into ¼ inch thick slices.  Cut onion or leek into 1 inch cubes.  Quarter the mushrooms.  Cut tofu into 1-inch cubes.  Get two pans of water boiling.  Steam vegetables over one while boiling soba noodles in the other.  Both soba and vegetables should be ready in 6-8 minutes, depending on your taste.  Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well.  Serve vegetables on top od lightly sauced noodles.  Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.

Serves 4.

From Still Life with Menu Cookbook by Mollie Katzen.