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CSA-curated recipe from Rasa kitchen, part of the culinary offerings of the California College of Ayurveda
Shishito Soba Noodles with Sesame-Miso Dressing (Click here for full recipe)
Cold noodle salads are a great way to use up greens and veggies, as they’re super versatile. As we head into October, our bodies are starting to push away the heat of summer and begin the march toward those colder months ahead. However, if you’re blessed to live in sunny California, we’re still kicking out peppers and tomatoes like nobody’s business.
Shishitos are the golden child of peppers. They’re sweet with just a hint of spice, and they also have a slight bitterness in their flavor profile, which makes them an interesting pepper, not quite a bell pepper and not quite a hot pepper. Shishitos are very mild and have great flavor and texture
They also pair really well with creamy dressings and sauces. As we look toward the fall months ahead, we start thinking about sweet, salty, and sour foods. In Ayurveda, these tastes are considered nourishing and building, helping to support the tissues and strengthen the bodies natural resilience and immunity as we move into the colder months.
In Ayurveda, we discuss Rasa, Virya, and Vipaka quite a bit when it comes to herbs and food. Rasa is the initial taste of the food, Virya is its energetic effect, and Vipaka is its post-digestive effect on the body. One way to think about this is how sweet tomatoes can have a sour, acidic effect on the system. They start out sweet but can have a sour post-digestive effect, this is Vipaka.
This Shishito Soba Noodle Salad is a fun, creamy, tasty salad that you’ll want to serve at room temperature. When eating cold and raw foods, letting them come to room temperature before eating can help support proper digestion. Enjoy!
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