ginger miso soba noodle soup
This super fresh and easy dish is from our ebook Get Bare. If you try it we’d love to see! Snap a pic and tag us on socials @barehealthstudio.com
Ingredients:
50 grams Buckwheat Soba Noodles
1 tbsp Miso Paste
1 cup Water
1 1/2 tsps Ginger (grated)
1 1/2 tsps Tamari
1 1/2 tsps Sesame Oil
1/2 cup Bok Choy (quartered)
1/2 Carrot (medium, julienned)
1/2 cup Snap Peas (or snow peas, sliced)
1/4 Lime
Method:
Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for 6 to 7 minutes, until done. Drain and rinse with cold water until completely cooled. Set aside.
In a small bowl combine miso paste with just enough water to form a paste. Add the paste to a small saucepan along with the water, ginger, tamari and sesame oil. Bring to a gentle simmer, but be careful not to boil. Miso is a probiotic food, and should not be boiled.
While the broth is warming, divide the cooked noodles, bok choy, carrots, and snap peas between bowls. Pour the miso soup broth over the veggies to warm everything. Squeeze lime over each bowl and enjoy!
Note: for more protein you can add a cooked salmon fillet, tofu steaks, edamame beans, or chicken.
