Warm Miso and Ginger Soba Noodle Salad

Oct 31, 2011   //   by Kelly   //   Blog, Recipes  //  No Comments

I’d like to introduce my good friend and yoga teacher Jo Stewart from Garden of Yoga. Jo is a fellow vegan and raw food enthusiast and will be sharing some of the plant based meals she likes to make that are mostly raw. They are great transitional recipes for anyone just getting started with raw foods or for anyone just wanting to get more fruits and vegetables into their diet. So over to you Jo…

Warm Miso and Ginger Soba Noodle Salad

This meal is super easy to put together and feels very nurturing and nourishing, but also fresh because of all the raw vegies. You could make this gluten free by using 100% buckwheat noodles and wheat free soy sauce. Feel free to leave the noodles out entirely and use extra shredded kelp for the texture.

 

Ingredients

Leek
Ginger
Soba Noodles (Optional)
Sea Veges (eg: wakame, kombu, chicora, nori, agar agar)
Miso
Carrot
Zucchini
Capsicum (Bell Pepper)
Edamame or Raw Green Peas
Baby Bok Choi
Mushrooms
Spring Onions
Tofu (Optional)
Sesame Seeds
Soy Sauce/Tamari/Nama Shoyu
Sesame Oil

 

To make the Broth
Finely slice leek and ginger, boil in a small pot of water. When it is boiling, add your noodles (check the packet for approximate cooking time, they vary).
When your noodles are almost done add your sea vegies- i used a mix of wakame, kombu, chicorea, nori and agar agar.

Take it off the heat and let it cool slightly…
Ladle of just enough for tonights meal (i had enough for tomorrows lunch too and it is better to add the vegies fresh).
Stir in a generous dollop of miso (i used shiro), i then added spiralised carrot and zucchini, sliced capsicum, edamame (feel free to use raw green peas instead) and sliced baby bok choi. Mushrooms, spring onions, baby spinach, tofu and sesame seeds would also be great additions.

Mix it all up and serve, adding extra soy sauce and sesame oil to taste.

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