Probably one of the most delicious things we’ve ever cooked.
When you are on a tricky diet that excludes lots of stuff, it’s important to make sure you get all the nutrients your body needs and for those of us who are vegetarian it’s extra crucial to watch the protein intake. There’re a couple of super foods out there that makes being smart about what you eat not only into a super healthy affair, but into a very delicious one as well.
For instance, Japanese soba (buckwheat) noodle: it’s absolutely 100% (even if you don’t believe it) gluten-free, it contains a lot of protein and it makes a perfect ingredient for a hearty bowl of an Asian style soup. It’s million times healthier than your ordinary pasta, while at the same time equally easy to make: just cook it according to the instructions on the packaging, add some broth, pile tons of greens on top and enjoy while still hot.
*** Original recipe by Fork Knife Swoon
2tsp sesame or vegetable oil
1/2 yellow onion, finely chopped
2 cloves of fresh garlic, finely chopped
1tbsp fresh ginger, minced
1tbsp soy sauce
1l chicken or vegetable broth
2tbsp miso paste
salt and freshly-ground black pepper
Miso Soba Soup
100g soba (buckwheat) noodles
200g fresh shiitake mushrooms, roughly-chopped
100g kale leaves, roughly-chopped
200g firm or extra-firm tofu
100g scallions, chopped
small handful of radish sprouts, pea shoots, bean sprouts, etc.
sesame seeds and/or chili flakes, for serving
Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to boil. Remove the lid, and let simmer uncovered for another 10 minutes.
Ladle 200ml or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil).
Cook the soba noodles according to package directions for about three minutes. In the meanwhile add the mushrooms and kale to the simmering broth and cook for a minute or two to soften.
Divide the soba between two large bowls, pour the miso broth over the top, add the tofu and sprinkle with the scallions, sprouts, sesame seeds and chile flakes. Serve warm.
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