Bring a pot of water to a boil for cooking noodles.

In a small bowl, whisk together almond butter, ginger, 2 teaspoons miso, 3 teaspoons lemon juice, and stock or water. Add more miso and lemon juice to taste.

Cook noodles in boiling water. Drain, rinse with cool water and drain again. Divide between two plates. Arrange carrot, daikon, or turnip, broccoli and tofu on top. Pour almond sauce over all and garnish with green onions and almonds. Serve immediately. Makes 2 generous servings.

Helpful hint: To press tofu, wrap in paper towels and place in a colander in the sink or over a large bowl. Place a couple of cans of vegetables on top and let sit at least 15 minutes.

Almond butter-A ground almond paste similar to peanut butter. Available in supermarkets.

Daikon-A long white radish with a sweet flavor. Eaten raw, cooked or pickled. Available in Asian Markets, natural food stores and some supermarkets.

Udon noodles: Wheat noodles that are the thickness of spaghetti. (also thick variety) Available fresh or dried in natural food stores and Asian markets.

Miso-soybean paste a Japanese culinary mainstay. Made from soybeans, salt, and rice, or barley and then fermented from a few months to years. Darker miso has been fermented longer and is stronger in taste. Miso is high in protein and B vitamins. Found in Asian markets and health food stores.