Wakame and miso noodles

Since I visited Japan, in the summer of 2017, that I became passionate about Japanese culture. Oftentimes, I bring a bit of Japan to me, whether through books, movies... or food, of course. Thanks to the taste of these wakame noodles, I travel to the land of the rising sun!

Ingredients:

1 clove of garlic

1 drizzle of olive oil

2 Tbsp of soy sauce

20 gr wakame seaweed

230 gr of leeks

230 gr carrot

200 gr of noodles

4 tsp well stuffed with brown rice red miso

50 ml of hot water

Instructions:

- In a glass bowl, place the wakame seaweed and cover with boiling water. Let the seaweed rest for 15 minutes and then waste the water. Then, cut the seaweed into thin slices.

- Peel the garlic and chop it finely. Wash the leeks well and cut them into very thin slices.

- In a non-stick pan, put a drizzle of olive oil, the soy sauce and pour the garlic and leeks. Cook over medium heat until the leeks are translucent. Turn off the fire.

- Wash the carrots thoroughly and peel them. Then, with a spiralizer (or even with a peeler), cut the carrot into thin, long slices.

- In a pan put about 1L of boiling water. Then add the noodles, the seaweed and the carrot and boil for 10 minutes. Drain the water. Place the pasta, seaweed and carrot in a colander and wash them in cold water. Then pour into the pan that contains the leeks.

- In a small bowl, mix very well the miso with 50 ml of hot water and then pour this sauce into the noodles. Involve everything thoroughly. Over medium heat, heat the pasta again for about 3 minutes, stirring constantly.

Enjoy! :)