Thank You to Kim Griffiths for this delicious recipe

Water saute every vegetable you have. Add a dash or two of red pepper flakes and cayenne pepper if you like it spicy. Leave the pea pods, bean sprouts, herbs, lime, and scallions raw. After 10 minutes of cooking the veggies, fill the pan with about 5 – 7 cups of water, add 2 tablespoons of rice vinegar, and 3 tablespoons of miso paste (I use white miso). Mix well. Serve over buckwheat or udon noodles (or not if you’re watching your grains). Bon appetite!

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