Miso & Ginger Soba Buckwheat Noodle Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 small red onion, chopped into half moons
  • 1 small carrot, shaved into long ribbons
  • ½ sweet red pepper, cut into strips
  • Handful trimmed green beans
  • 125ml coconut milk
  • 125ml broth
  • 75g buckwheat noodles
  • 1 cup baby spinach
  • Handful trimmed green beans
  • Coriander (Cilantro) leaves, for serving
Paste
  • 1 tablespoon miso paste
  • 2 cloves of garlic, minced
  • 1 thumb sized piece of fresh ginger
  • Handful coriander stalks
  • 1 tablespoon sesame oil
  • 1 tablespoon lemon juice
Instructions
  1. Place the red onions in a bowl and cover with water - this will remove the “bite” from eating them raw. If you don’t mind it, you can skip this step.
  2. Add all the paste ingredients into a small blender or food processor and blend until combined. Set aside.
  3. Cook your buckwheat noodles according to package instructions, drain and rinse under cold water. Set aside.
  4. Heat a wok or saucepan over medium heat, add 1 tablespoon cooking oil of choice, and add your veggies. Toss and then add the paste and broth, mixing well. Once it has reached a light simmer, add the coconut milk, noodles and spinach. Stir together until spinach has wilted.
  5. Serve topped with coriander (cilantro leaves) and chilli flakes.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/miso-ginger-soba-buckwheat-noodles-bowl