Ginger Miso Soba Noodle Bowls with Wakame

• Vegan

• Produce

  • 2 Bok choy, Small thin
  • 2 Carrots, medium
  • 1 Cilantro
  • 2 cup Cremini or shiitake mushrooms, Fresh
  • 1 tsp Garlic, fresh
  • 1 1/2 tsp Ginger, fresh
  • 2 Green onions
  • 1 Lime
  • 1 cup Sugar or snow peas
  • 1 Thai basil
  • 1 tbsp Wakame

• Condiments

  • 1 tsp Sriracha
  • 1 Sriracha
  • 1 tbsp Tamari
  • 3 tbsp White miso paste

• Pasta & Grains

  • 1 Bundle Soba noodles

• Baking & Spices

  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Liquids

  • 4 cup Water

Found on vanillaandbean.com

Description

Directions

• Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Set aside to cool.
• In a medium sauce pot or Dutch oven, add the water, miso, ginger, and garlic. Whisk in tamari, sriracha, and wakame. Add the mushrooms and white parts of the bok choy to the broth. Warm through on medium low for 8-10 minutes. Remove from heat.
• To the miso broth, stir in the soba noodles. Ladle into bowls and top each serving with the leaves of the bok choy, carrots, peas, and onions, then garnish as desired.
• This recipe is best enjoyed fresh. I find the noodles to get a bit soggy if stored overnight in the broth. But it can be stored, broth and noodles in a lidded container, and toppings in a separate container for up to two days.