Miso glazed vegetable soba salad

Ingredients

• 1 tbsp olive oil
• 2 cups chopped vegetables for roasting i.e. potato, sweet potato, onion, pumpkin, carrot and broccoli
• 1 packet soba noodles
• 1 cup whole shitaake mushrooms (if dried, rehydrate)
• 1 cup salad leaves
• 1 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 crushed garlic clove
• 1L water
• Sesame seeds to serve

Method

1. Preheat over to 180*C, Mix together miso plaste, garlic, maple syrup, soy sauce and 1 tbsp water in a small bowl to create a medium consistency paste. Add more water if too thick. place all roasting vegetables on a baking tray. Toss vegetables through the miso glaze. Place in over and roast for around 40mins or until veg is fully cooking and starting to brown, mix occasionally.
2. 10 mins before the vegetables are ready, add the shitaake mushrooms and mix through the roasted vegetables.
3. After adding the mushrooms to the over, boil water in a medium pot and cook noodles per packet directions. If serving as a 'cold' salad, drain the noodles and allow to cool.
4. Once vegetables have cooked, remove from the over and allow to cool
5. Serve on a plate with salad leaves for a hearty lunch time meal!

Product used in recipe

• Hakubaku - Hakubaku Organic Soba