Cold Sesame Jalapeno Noodles and Miso Soup

I love cold noodle salads...this time I spiced it up with jalapeño peppers! The nice kick is cooled by the creamy tahini and crisp cucumbers. I thought a great accompaniment to this dish is a bowl of miso soup. Miso is surprisingly easy to prepare, because you don't have to sauté anything...just pop in the veggies and tofu raw. They soak up the wonderful umami flavor of the miso broth.

Cold Sesame Jalapeño Noodles
1 package vegan lomein noodles*
3 Tbsp tahini
2 tsp sesame oil
2 tsp soy sauce
2 tsp Braggs liquid aminos
2 tsp lemon juice
1 tsp rice vinegar
2 jalapeños (sliced)
1 cucumber (peeled and cubed)
crushed peanuts (optional)
toasted sesame seeds (optional)

*I used Explore Asian

1. Cook noodles according to package instructions for al dente. Drain, rinse with cool water and set aside.
2. In a small bowl add tahini, sesame oil, soy sauce, Braggs, lemon juice and vinegar. Whisk to emuslify (the texture should be smooth and not broken). Taste and add more soy if too bland.
3. In medium skillet add a little EVOO and cook the jalapeño slices for 4-5 minutes. Remove from heat.
4. Add noodles, cucumber and sauce. Toss to coat well.
5. Refrigerate for 3 hours (overnight is best if you can wait!).
6. Serve cold and garnish with crushed peanuts or toasted sesame seeds.

Miso Soup
4 C water
1/2 block extra firm tofu
2 heads bok choy
1 shallot
1 tsp red chili flakes
miso paste (most are vegan, just check)

1. In a small pot on medium heat add 4 C of water and miso paste (usually it is 1 Tbsp per cup, but add less and then add more if needed...beware because it can get too salty fast). Mix well.
2. Add shallot, bok choy, tofu and chili flakes. Bring to a boil and then turn down heat to low and let simmer about 20 minutes or until veg reaches your desired tenderness.