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Can I substitute wasabi paste for wasabi powder?

post #1 of 8
Thread Starter 

I want to make wasabi noodles, but I only have the wasabi paste.  Should I alter the quantity since the recipe calls for powder?  Which is stronger, the paste or the powder?

Thanks very much

post #2 of 8

The powder becomes paste, and you're not using much anyway I presume.  It would help if you post the recipe though.

post #3 of 8
Thread Starter 

Thank you, Kuan.  The recipe is by Didi Emmons from Entertaining for a Veggie Planet.  

Wasabi Soba Noodles: 8 oz dried soba noodles

2 cups bean sprouts

1 cup halved cherry tomatoes

6 scallions

1 small carrot

3 TBSP. toasted black sesame seeds

2 TBSP.  peeled & minced fresh ginger

5 tsp. wasabi powder

1/4 cup rice vinegar

3 TBSP. soy sauce

3 TBSP. canola oil

2 tsp. sugar or honey

 

1. Add noodles to large pot of boiling water. Bring water back to boil, stirring to separate noodles. Boil for 5 minutes or til just barely tender.  Drain, rinse under cold running water til they are cold, and drain well. Transfer to large bowl & add bean sprouts, tomatoes, scallions, carrot, & sesame seeds.

2. Meanwhile puree the ginger & wasabi in a food processor.  With the machine running, add the vinegar, soy sauce, & the oil in a thin stream.  Then add the sugar or honey.

3. Pour the dressing over the noodle mixture and toss til ingredients are incorporated & well-coated. Serve cold or at room temperature.

post #4 of 8

Ah, you are making the dressing for the noodle dish.  I would use about a half teaspoon of wasabi paste.

post #5 of 8
Thread Starter 

Thank you very much!  

post #6 of 8

wow. FIVE teaspoons of wasabi powder?  thats a lot….

but its ok to use paste. I'd like to encourage you to experiment a bit.

after all recipes are just guidelines and personal tastebuds differ. :)

post #7 of 8

Well five teaspoons of wasabi powder becomes very little paste.  It's like dry mustard powder.

post #8 of 8
Thread Starter 

Soesje,

   I followed your suggestion and experimented a bit.  I found that 3 teaspoons of the wasabi paste were just about right.  (Perhaps I could have added a little more, but I was afraid my guests might not want it too hot.)  I didn't use the sugar or honey either, but the whole recipe came out very nicely and my guests did like it.

 

Thanks to you and Kuan!

Greenleaf

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