- 1 cup multi-colored organic cherry tomatoes, leave whole
- 1 tsp EdenExtra Virgin Olive Oil
- 1 pinch Eden Sea Salt
- 1 pinch Eden Black Pepper
- 1/4 cup dry roasted, salted cashews
- 1/4 cup water
- 1 Tbsp organic maple syrup
- 1/2 cup water
- 2 Tbsp Eden Hacho Miso
or any Eden Miso
- 2 tsp Eden Black Sesame Oil, or Sesame Oil
- 1 tsp Eden Toasted Sesame Oil
- 2 Tbsp Eden Brown Rice Vinegar
Preheat oven to 450° F. Place tomatoes in a small mixing bowl and toss with 1 tsp. sesame oil, a pinch of sea salt, and a pinch black pepper. Place tomatoes on a baking sheet and bake 5 to 7 minutes. Remove and set aside. Leave the oven on.
Bring water and maple syrup to a boil. Continue boiling until water cooks down and becomes amber colored. Mix in cashews and cook off remaining liquid, stirring to coat the cashews. Place cashews on a baking sheet and bake for 2 to 3 minutes to harden the syrup. Remove, set aside, and allow to cool.
Cook soba per package instructions. When firm to bite (al dente), rinse, drain, and set aside. Place miso, rice vinegar, 1/2 cup water, and 2 tsp. sesame oil in a blender. Pulse to evenly blend.
Heat 2 tsp. sesame oil and 1 tsp. toasted sesame oil in a large skillet. Add garlic, ginger, half of the scallions, and broccoli. Sauté 2 minutes. Add Chinese cabbage and sauté 1 minute.
Add miso mixture to vegetables and the remaining half of the scallions. Toss. Add cooked soba to vegetables and miso to evenly coat with miso sauce. Cook 2 to 3 minutes until most of the liquid has been absorbed.
Place noodles and sautéed vegetables on serving plates. Garnish each with roasted tomatoes, candied cashews, and sesame seeds. Serve.
Per serving - 282 calories, 8 g fat (27% calories from fat), 11 g protein, 41 g carbohydrate, 4 g fiber, 0 mg cholesterol, 777 mg sodium