Garlic Miso Soba Noodles
Soba noodles are native Japanese noodles made of buckwheat flour and wheat flour. They are roughly as thick as spaghetti, and prepared in various hot and cold dishes.
Eden brand also makes them with Kamut. Kamut is not gluten-free, but it is a high- protein alternative to wheat for people who can consume gluten.
You can substitute them for a gluten-free noodle in this recipe if you have a sensitivity.
Ingredients: Use organic ingredients whenever possible!
- 1 package of soba noodles
- 1 red pepper
- 1 head of broccoli
- 1 pack of button mushrooms
- 1 yellow onion
- 1/2 package of extra firm tofu (Marinate in Braggs, tamari or low-sodium soy with a dash of cayenne pepper for at least 15 min.)
- 2 tsp. coconut oil
- Sesame seeds
- 1/4 cup Garlic Miso Dressing
- Prepare Garlic Miso Dressing and set aside.
- Drain, press and cube tofu. Soak in Bragg Liquid Aminos for at least 15 min. Place marinated tofu on a lighlty oiled baking sheet and bake at 350' for about 30 min. Turn halfway through until they are golden brown and crispy.
- Boil soba noodles according to package (they do not take as long as regular pasta).
- Chop mushrooms, onion, broccoli and red peppers. Saute in coconut oil in a wok over medium-low heat for about 5 min. (Do not overcook; they should still be slightly firm).
- Drain pasta and rinse.
- Add pasta to the wok with veggies.
- Drizzle with garlic miso dressing. Toss to coat.
- Top with several pieces of baked tofu.
- Sprinkle with sesame seeds and serve.
* Makes approximately 6 servings.
While the tofu is baking and noodles are boiling,
chop and saute your veggies!
Add the noodles, drizzle with miso dressing and toss to coat.