Soba noodle and green vegetable bowl

Serves: 4
Prep: 10
Cook: 15

This plant-powered noodle bowl has the colour and crunch of lightly steamed brussels sprouts, leafy greens and a sprinkle of toasted pumpkin seeds. 

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


Method

  1. Step 1

    Heat a pot of water and cook noodles for 4 mins. Drain. Set aside covered to keep warm.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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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