Simple Meal

For a simple meal this was amazingly good.  When I roasted all these veggies I thought that I would have a some left over the next few days, but nah.   I only had a little bowl left over for lunch the next day.   It was a hit with the family.

You can use any veggies you have on hand to roast.  I picked these veggies their color and texture.

Roasted Veggies with Yuba Miso Noodles

Roasted Veggies with Yuba Miso Noodles

I have to admit though the stars of the show are the yuba noodles and the dipping sauce with the balsamic and date syrup with a little bit of sesame oil.  Dang….so freaking good.

It’s my first time using yuba, which is thin sheets of soy skin.  I cut them up into thin strips and made “noodles” with them.  My husband loved this little experiment of mine.

Roasted Veggies with Yuba Miso Noodles

Roasted Veggies with Yuba Miso Noodles

I’m just going to keep this one short so you can get to shopping so you can make this meal.  Oh and if you can’t find yuba sheets you can replace it with soba or ramen noodles.

Roasted Veggies with Yuba Miso Noodles

Roasted Veggies with Yuba Miso Noodles and Date Balsamic Sauce

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 People


Roasted Veggies (You can use any - these are just what I wanted to eat)

  • 1 Small Kabocha Squash cut into thin wedges
  • 1 Large Red Onion cut into rings
  • 1 Head Broccoli
  • 2 Red Peppers cut into rings
  • 1 Bunch Green Onions
  • 2 Cups Mixed Mushrooms
  • Olive Oil
  • Salt, Pepper and Garlic Powder

Yuba Miso Noodles

  • 1 Packet Yuba Sheets cut into thin strips
  • 1 Teaspoon Fresh Minced Garlic
  • 1 Teaspoon Fresh Minced Ginger
  • 1 Teaspoon Dark Red Miso
  • 1 Tablespoon Sesame Oil
  • Furikake Flakes

Date and Balsamic Sesame Sauce

  • 4 Tablespoons Balsamic Vinegar
  • 2 Teaspoons Date Syrup
  • 2 Tablespoon Coconut Aminos
  • 2 Teaspoon Sesame Oil
  • 2 Teaspoon White Sesame Seeds
  • pinch of salt and pepper


Roast the Kabocha Squash First

  • Pre-Heat oven to 350 degrees.  Place the squash wedges on a roasting tray in one layer.  On both sides drizzle with olive oil and season with salt, pepper and garlic powder.  Place in the oven for 20 minutes and then take out of the oven and flip all the wedges and bake for another 20 minutes.   Set aside and roast the other vegetables. 

Roast the other Veggies

  • Place all the other veggies on a large baking tray season with the remaining olive oil, salt, pepper and garlic powder.  Massage all the seasoning in and bake for 20 minutes.  Plate the squash and veggies in a large platter.

Make the Yuba Noodles

  • While the veggies are roasting make the noodles.  In a large frying pan place the noodles, garlic, ginger, miso and sesame oil and saute on medium heat.  Cook for 10 minutes to infuse and lock in the flavors.  Place the noodles in a bowl and garnish with some furikake flakes.  You can replace the yuba with soba or even ramen noodles. 

Make the Sauce

  • Place all the ingredients for the sauce in a bowl and mix well.  Taste and then season with salt and pepper if needed.  Serve with the rest of the meal. 
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

Roasted Veggies with Yuba Miso Noodles