top of page

GF SOBA NOODLE MISO BROTH

After years of traveling to Japan, I developed a love for a nourishing bowl of noodles in broth. It became a tradition for me to meet with co-workers for noodles as soon as the flight landed. Although nothing beats the authentic noodles from Japan, this gluten-free Buckwheat Soba Noodle Broth reminds me of those special moments embraced in a beautiful country and culture.


INGREDIENTS

• 1/2 package dry, non-GMO, organic GF Buckwheat Soba noodles

• 1 C cubed Organic Tofu

• 1/2 C cooked Navy Beans

• 2 minced Garlic cloves

• 1 TBS grated fresh Ginger

• 1 C chopped Kale *can sub for spinach, bok choy, or swiss chard.

• 4 C Vegetable Stock

• 1 TBS Olive oil

*Optional sesame seeds


DIRECTIONS

  1. Add Olive oil to a large pan, and saute chopped Tofu for 8 min.

  2. Add chopped Kale, Ginger, and Garlic to the pan and saute for 5-7 min. *Add a bit more olive oil if needed.

  3. Add 3 C Vegetable stock to the pan along with Soba noodles and bring to a low boil for 5-7 min.

  4. Add in cooked navy beans and additional stock if preferred, and cook until noodles are soft and beans are warmed.

  5. Top with sesame seeds and green onions if desired.

Recent Posts

See All

Commentaires


bottom of page