Soba Noodles With Roasted Brussels Sprouts And Walnut Miso Sauce

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Feed Me Phoebe
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 pound Brussels sprouts, trimmed and sliced into three pieces

8 ounces soba noodles (I use Eden Organics 100 percent buckwheat because they are gluten-free)

1/4 cup finely diced rainbow chard stems (optional)

1/2 cup walnuts, toasted

1/4 cup extra virgin olive oil

1 medium clove garlic

2 tablespoons mellow white miso paste

2 tablespoons white wine vinegar

1 teaspoon honey

¼ teaspoon salt

1/4 cup warm water

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