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Soba Noodles with Roasted Brussels Sprouts and Walnut Miso Sauce
Makes 2 servings
Ingredients
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)
ΒΌ cup Walnut Miso Paste (recipe follows)
1/4 cup finely diced rainbow chard stems (optional)
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1st Keep
 Whitney
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