This vegetable- and noodle-filled bowl is easily customizable to any produce you have on hand.
1 package (9 ounces) of buckwheat soba noodles
2 cups shelled frozen edamame
1/3 mug red miso
1 teaspoon plus more per serving of sriracha
2 teaspoons rice vinegar without seasoning
1 tablespoon gluten-free tamari
1 teaspoon toasted sesame oil
2 tablespoons coconut oil
2 teaspoons of fresh ginger, chopped and peeled
4 minced garlic cloves
12 yellow onion, sliced into half-moon shapes.
1 small bunch broccolini, chopped into bite-sized pieces
4 big carrots, cut thinly
1 large red pepper, cut thinly
⅛ teaspoon salt
1/4 cup green onions, cut, per serving
2 teaspoons sesame seeds, for serving
How to prepare:
1. Cook soba noodles according to package directions in a medium saucepan, adding edamame during the final 5 minutes of cooking. Save 2 cups of water for cooking. Drain and rinse the soba noodles and edamame, then set them aside.
2. In a large bowl, combine miso, Sriracha, rice vinegar, tamari, and sesame oil with the saved cooking liquid. Put aside.
3. Warm coconut oil in a large skillet over medium-high heat. Ginger, garlic, and onions should be cooked in a skillet for two minutes to soften. Cook the broccolini and carrots for three minutes, stirring often. Cook the red pepper for one minute. Take the dish from the heat and toss in the salt.
4. To serve, divide the mixture of noodles and edamame among four big bowls. Pour a half-cup of miso broth into each bowl and top with vegetables. If preferred, garnish with green onions, sesame seeds, and additional spicy sauce.