By Veronica Chan
Fluctuating temperatures and unexpected bouts of winter precipitation has made for a slow start for the Spring season here in New York. My mounting anticipation for temperate weather, winter coat-free wardrobes, and light spring meals served as inspiration for dinner last night. My friend Ellen, a devout vegetarian and healthful cook, came over to help prepare a walnut miso noodle recipe that I found on 101cookbooks.com. Packed with umami, the miso harmoniously blended with the garlic and walnuts to create a flavorful, creamy dressing for the soba noodles. The dressing also can double as a veggie dip; Ellen used it as dip for extra slices of cucumber we had left over. Paired with a warm cup of Genmaicha Tea (Japanese matcha green tea with brown rice), we sat on the couch and enjoyed our TV dinner.