A cilantro sauce takes on a pleasing earthiness with the addition of miso in a dish that also includes shrimp and cucumbers.
Not everyone is a cilantro fan, but enthusiasts recognize that it is an essential herb in many cuisines with a spicy sizzle. A cilantro sauce takes on a pleasing earthiness with the addition of miso, a thick paste most often made by fermenting soybeans .
White or yellow miso works beautifully, as does the red variety. The cilantro-spiked sauce pairs deliciously with a simple noodle dish showcasing shrimp and cucumbers.12 ounces wide rice noodles or soba noodles1/2 large unpeeled hothouse cucumber, cut in half lengthwise, cut into thin crosswise slicesMiso is often classified by color. In general, red miso is aged longer than white or yellow miso, and has a heartier, stronger flavor and fragrance.
Light miso and yellow miso have a milder flavor and more delicate aroma.1. With the machine running, add garlic and ginger to food processor fitted with the metal blade. Process until minced. Add cilantro and pulse until chopped.
Add hot sauce, miso and rice vinegar. Process until blended, scraping down sides if needed. Set aside. 2. Cook noodles according to package directions .
Drain well, shaking colander to remove as much water as possible. 3. In large bowl, combine noodles and cilantro mixture. Add green onions, cucumber and shrimp. Toss gently. Taste and adjust seasoning as needed. Serve with lime wedges.
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