makes 1½ cups
Use this as a dipping sauce or over 100% buckwheat noodles, which are gluten free.
1/2 cup red miso
2 Tbsp. tahini
½ cup hot water
1 Tbsp. local honey
2 Tbsp. fresh lemon juice
2 garlic cloves, minced
In a medium bowl combine miso, tahini, and hot water and whisk well until all the lumps have broken down. Add honey, lemon juice, and garlic; whisk again to combine. Sauce can be refrigerated and used within a week.
Toss cooked buckwheat noodles with sliced green onions, micro greens, diced cucumbers, radish, sesame seeds, and sauce. Top with thinly sliced omelette or poached eggs.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.