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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.


• 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


  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.

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