Ingredients
200g low-salt soba buckwheat noodles4 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 Bean Supreme tofu
4 tbs toasted pumpkin seeds, roughly chopped
2-3 radishes, grated
1 cup baby rocket leaves
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.
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Per Serve
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Energy (kJ)835
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(Cal)199
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Protein (g)13
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Fat (g)13
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Saturated Fat (g)6
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Carbohydrate (g)40
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Sugars (g)3
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Dietary Fibre (g)2.3
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Sodium (mg)344
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Potassium (mg)285
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Calcium (u00b5g)239
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Iron (mg)0.7