Miso Spinach Ramen

This sauce comes together really quickly in the food processor.  Toss on ramen noodles and you've got a veggie-filled pasta that is good on its own or with your favorite Asian flavored protein.  We eat this with pan-seared tofu, salmon, or chicken glazed in Korean BBQ, soy, or ponzu sauce.

• 5 oz. fresh spinach

• 1 bunch of cilantro

• 1 Tablespoon white miso1

• 2 cloves garlic

• 1/2 cup canola or other neutral oil

• 1 teaspoon sesame oil

• 1 Tablespoon lemon juice

• salt to taste

• 12 to 16 ounces ramen noodles2

ramen ingredients

miso spinach pesto

1. Put garlic in food processor and process until it stops bouncing around and is chopped into little bits. 

2. Cut the thick stem ends off the cilantro (no need to strip the leaves off the stems, the skinnier stem parts are fine to include). Add the cilantro leaves and thin stems, spinach, miso, sesame oil, and lemon juice to the food processor. Process and add a little of the oil as needed to get everything moving/ chopped thoroughly. Once the veggies are thoroughly pureed, slowly stream in the rest of the oil with the food processor running. Taste and add salt as needed.

3. Cook noodles as directed on the package. Drain noodles and toss with the sauce.

Notes:

This sauce freezes well. You can make a double batch and freeze half in a ziploc bag for a quick dinner later.