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Spicy Tahini and Avocado Soba

['1/4 cup tahini paste', '3 1/2 tablespoons organic red miso paste', '1/4 cup plus 1 tablespoon rice vinegar', '1 to 2 tablespoons sriracha sauce (depending on how hot you like it)', '1 (8- to 9.5-ounce) pack dried soba noodles', '1 cup thin jicama matchsticks', '2 cups baby spinach', '1 avocado, pitted, peeled, and sliced', '2 tablespoons gomashio', 'plus more as needed']

In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
Add your drained and cooled soba noodles to the dressing bowl and toss.
Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
To serve, twirl the noodles using tongs and place in individual serving bowls.

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