Receta Soba Noodle Bowl
Soba Noodle Bowl
June 11, 2014 By: Kathy Steger31 Comments
Eating healthy delicious food is a passion of mine. I am always thinking about what’s on our plates and what my family is putting in their bodies. It’s important to me that we eat very little processed food, use GMO free ingredients and eat as much organic produce as possibly affordable. I’ve spend the past year learning a lot about healthy eating and my outlook on food will never be the same. I’ve been working on building up my collection of speedy recipes that are both good for the body and the taste buds. I’m always looking for ways to incorporate more vegetables into my dishes and this Soba Bowl is a perfect example of that. I used a smaller amount of soba noodles and added lots of herbs and vegetables instead for a nutritious and fiber packed dinner. The slightly cooked spiralized carrots add lots of noodle like texture while cucumbers add the crunch and freshness. There are numerous health benefits to eating buckwheat such as lower blood pressure and decreased cholesterol. It fits well into a well-balanced low calorie diet. Not that I need a reason to eat soba, I love the stuff. What I especially love about noodle bowls is that you can play around with the ingredients and add anything you have in the fridge (yes, broccoli, I am looking at you next). I topped mine with flaked salmon, but you can use shrimp instead or a soft boiled egg or even skip it all together.
I’ve been doing the same with kid friendly recipes as well. When Briana wants pasta with marinara sauce I add spiralized carrots and zucchini to the mix. While she finds it amusing I am indeed amused at my creativity and her speedy consumption of the veggies.
Rating 5.0 from 4 reviews
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins Ingredients
½ package of soba noodles (about 6 oz) 1 carrot, spiraled or julienned 2 scallions, sliced 1 small cucumber, thinly sliced handful of micro greens 1 tbsp fresh cilantro, chopped MISO DRESSING: ¼ cup rice vinegar 2 tbsp low sodium soy sauce 1 tbsp miso paste 1 tbsp sesame oil Instructions
Whisk together rice vinegar, soy sauce, miso paste and sesame oil in a small bowl. Set aside. Bring a pot of water to a boil and cook soba according to instructions adding carrots in the last minute of cooking. Drain and add to a mixing bowl. Combine soba with ¾ of the dressing, stir in cilantro and scallions. Serve topped with micro greens, cucumber slices and other toppings of your choice. I used broiled salmon. This recipe will work great with shrimp, avocado or a soft boiled egg. 3.2.2708
Be Sociable, Share!