Miso-Tahini Green Ramen

• 1 inch ginger, peeled
• 1 large garlic clove, peeled
• 3 scallions
• 3 cups lightly packed cilantro leaves and soft stems
• 1 tablespoon white miso
• 2 tablespoons tahini, well stirred
• 1 teaspoon toasted sesame seed oil
• 1/3 cup neutral oil
• 1 lemon, juice and zest
• 1/3 cup water
• Salt and pepper to taste
• 2 5-ounce packages fresh ramen noodles (we use the Sun Noodle brand, found in the Whole Foods frozen isle)

1. Bring a medium pot of salted water to a boil.
2. Meanwhile, pulse ginger, garlic, scallions, cilantro, miso, tahini, sesame oil, neutral oil, lemon juice and water in a food processor (or blender) until mixture is smooth. If the mixture seems too thick add more water a tablespoon at a time. Season with salt and pepper to taste and set aside.
3. Cook ramen noodles according to package directions. Drain and rinse with cold water to stop the cooking. Toss the noodles with the sauce and sprinkle with lemon zest. Enjoy!

ginger, garlic, scallions, cilantro, white miso, tahini, oil, neutral oil, lemon, water, salt, fresh ramen noodles

Taken from food52.com/recipes/77507-miso-tahini-green-ramen (may not work)