Roasted Veggies (You can use any - these are just what I wanted to eat)
1SmallKabocha Squashcut into thin wedges
1LargeRed Onioncut into rings
1HeadBroccoli
2Red Pepperscut into rings
1BunchGreen Onions
2CupsMixed Mushrooms
Olive Oil
Salt, Pepper and Garlic Powder
Yuba Miso Noodles
1PacketYuba Sheetscut into thin strips
1TeaspoonFresh Minced Garlic
1TeaspoonFresh Minced Ginger
1TeaspoonDark Red Miso
1TablespoonSesame Oil
Furikake Flakes
Date and Balsamic Sesame Sauce
4TablespoonsBalsamic Vinegar
2TeaspoonsDate Syrup
2TablespoonCoconut Aminos
2TeaspoonSesame Oil
2TeaspoonWhite Sesame Seeds
pinch of salt and pepper
Instructions
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.