Soba noodle and green vegetable bowl
Prep
10 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
4
Skill
LunchboxVeganSo Good Almond and Coconut MilksWinter WarmersNut FreeGood Source of ProteinGood Source of CalciumLow in SugarLow in Sodium
Our Soba Noodle and Green vegetable recipe is a great wholesome dish that is a great lunch or dinner option. Soba noodles are a thin Japanese noodle made from buckwheat and are super tasty in this dish. Made using So Good Coconut Milk Unsweetened, this dish makes sure the kids are eating a variety of greens and getting the nutrients they need. The addition of lemon juice perfectly complements the spinnach/silverbeet and adds a light zesty twist everyone will love.
Ingredients
- 200g low-salt soba buckwheat noodles
- 4 cups (1 l) So Good™ Coconut Milk Unsweetened
- 2-3 tsp miso paste
- 2 tsp salt-reduced soy sauce
- 1/2 tsp raw sugar
- 1/2 lemon, juice of
- 2 cups (500g) of either spinach, silverbeet, brussels sprouts, pak choy or chinese cabbage
- 300g soft tofu
- 4 tbs toasted pumpkin seeds, roughly chopped
- 2-3 radishes, grated
- 1 cup baby rocket leaves
Nutrition per serving
835 kJ
energy kj
13 g
protein
6 g
saturated fat
2.3 g
dietary fibre
40 g
carbohydrate
3 g
sugars
344 mg
sodium
Method
- Heat a pot of water and cook noodles for 4 mins. Drain. Set aside covered to keep warm.
- Heat the coconut milk in a saucepan on a low heat for about 5 mins. Add the miso paste and soy sauce. Balance the flavour with sugar and lemon juice.
- Prepare the vegetables by removing any stems and breaking or cutting leaves into bite size pieces. Place the vegetables in a bamboo or metal steamer over a pot of simmering water. Steam until just tender.
- Divide the cooked noodles between 4 bowls. Place the tofu and vegetables around the noodles. Pour over the warmed coconut milk. Garnish with plenty of toasted pumpkin seeds, radishes and baby rocket leaves.
- 200g low-salt soba buckwheat noodles
- 4 cups (1 l) So Good™ Coconut Milk Unsweetened
- 2-3 tsp miso paste
- 2 tsp salt-reduced soy sauce
- 1/2 tsp raw sugar
- 1/2 lemon, juice of
- 2 cups (500g) of either spinach, silverbeet, brussels sprouts, pak choy or chinese cabbage
- 300g soft tofu
- 4 tbs toasted pumpkin seeds, roughly chopped
- 2-3 radishes, grated
- 1 cup baby rocket leaves
Nutrition per serving
835 kJ
energy kj
13 g
protein
6 g
saturated fat
2.3 g
dietary fibre
40 g
carbohydrate
3 g
sugars
344 mg
sodium
- Heat a pot of water and cook noodles for 4 mins. Drain. Set aside covered to keep warm.
- Heat the coconut milk in a saucepan on a low heat for about 5 mins. Add the miso paste and soy sauce. Balance the flavour with sugar and lemon juice.
- Prepare the vegetables by removing any stems and breaking or cutting leaves into bite size pieces. Place the vegetables in a bamboo or metal steamer over a pot of simmering water. Steam until just tender.
- Divide the cooked noodles between 4 bowls. Place the tofu and vegetables around the noodles. Pour over the warmed coconut milk. Garnish with plenty of toasted pumpkin seeds, radishes and baby rocket leaves.