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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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