Vegetable Sushi Roll with Sesame Miso Sauce

Vegetable Sushi Roll with Sesame Miso Sauce

adapted from Bon Appetit August 1991

Somen are thin, white, Japanese noodles made from wheat flour. They can be found on Amazon or local Asian markets. Feel free to substitute angel hair pasta or soba noodles.

The original recipe cut the rolls into 1- inch pieces. I was not convinced that they were going to hold together so I left them whole.

Makes 2 servings                                                                2 WW pts / serving

2 Tbsp. rice wine vinegar
2 Tbsp. Homemade chicken stock, or canned broth
1 Tbsp miso

1 1/2 tsp. sugar substitute
4 large Napa cabbage leaves
2 1/2 oz. somen noodles
2 cups cold water
8 matchstick size strips red bell pepper
8 matchstick size strips hothouse cucumber
8 matchstick size strips scallions
8 matchstick size strips carrot

1. Prepare the sauce by whisking together the vinegar, stock, miso and sugar substitute in a small bowl; Set aside.
2. Fill a skillet 2/3 full with water; Bring to a boil. 
3. Add 2 cabbage leaves and simmer until leaves are just pliable, about 1 1/2 minute. 
4. Remove from water with a slotted spoon to colander. 
5. Repeat with remaining cabbage leaves; Dry thoroughly.
6. Return water in skillet to boil.
7. Add noodles and bring to boil. 
8. Stir in 1 cup cold water and return to boil. 
9. Stir in other cup of cold water and return to boil. 
10. Drain noodles; Rinse under cold water to cool and drain well.
11. Pat the cabbage dry with a paper towel; Place cabbage on work surface. 
12. Place ¼ of the noodles across width of leaf, 1 inch from stem. 
13. Top the noodles with 2 strips each of pepper, cucumber, scallion and carrots. 
14. Fold stem end in over filling, then continue to roll up tightly. 
15. Repeat with remaining leaves. 
16. Cover and chill 1-4 hours.
17. Serve passing sauce separately.

Enjoy!