Walnut miso dressing for cold noodles

I first wrote about the cookbook by Anna Jones, A Modern Way To Eat, here when I talked about how much I adored the thought process behind her recipes. The layering of textures, colours and flavours. It was also the cookbook that motivated me to buy a mini food processor from Cuisinart, which has become such an essential part of my cooking that I can't remember how I ever cooked without one.

From that cookbook, I was drawn to a Walnut Miso Broth with Udon Noodles recipe. I must admit that one part of me was just eager to jump on a recipe that would put to good use those raw walnuts from the bag of mixed nuts I bought. I eat all types of raw nuts, but have much difficulty taking the bitterness and papery texture of raw walnuts.

It was an intriguing recipe because it involved making a clear broth from spring onions and ginger, and serving it with a spoonful of walnut miso paste. I honestly never tried any bowl of noodles that was served with a paste intended to be stirred into the soup. But the author was inspired by her experience at her favourite noodle bar, and this article from Serious Eats speaks at length about it. They aren't kidding about being serious about food - with all their well researched and tested articles, I needed no further evidence.

So what has all this got to do with a cold noodle dressing? Well, I was really looking forward to this bowl of udon, but oddly preferred the dish without the paste stirred in. The recipe also created much more paste than was needed to flavour the broth. I ended up using the leftover as a base for a far more satisfying impromptu cold noodle dressing.

The walnut miso paste already had a myriad of flavours from the honey, vinegar and soy sauce (and of course the walnuts and miso), so there was little else to do but thin out the dressing with some olive oil. Since I also enjoy my food to be on the tart side, I added a tablespoon of freshly squeezed lemon juice.

Mixed with a portion of chewy cold noodles, wispy strands of coriander, chopped tomatoes and a sprinkle of sesame seeds, I was a happy camper. As a bonus, the paste keeps well - most of its ingredients have long 'fridge-lives' - so it is definitely worthwhile making more than you need for a meal.

WALNUT MISO PASTE DRESSING FOR COLD NOODLES

Adapted from A Modern Way To Eat

Ingredients

100g walnuts, lightly toasted

2 tablespoons dark miso paste

2 tablespoons honey

1 tablespoon soy sauce

A splash of rice wine vinegar

Olive oil

Lemon juice (optional)

Method

Pulse toasted walnuts in a food processor until they resemble very coarse breadcrumbs.

In a separate bowl, mix the walnuts with the other ingredients.

Keep paste in fridge until needed for cold noodle dressing.

To make a cold noodle dressing, mix 2 tablespoons of walnut miso paste with enough olive oil to stir through the noodles, much like the consistency of clear honey.

Adjust to taste with lemon juice, soy sauce or honey, if necessary.

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