Ah….bowls bowls bowls. I can’t get enough of them. And today, I’m sharing a very special recipe with you! This lunch bowl (or dinner, or breakfast…) contains Eden Foods 100% Buckwheat Soba noodles, Eden Foods Sea vegetables, crispy tofu, and roasted veggies covered in a ginger sauce! The combinations of flavors and textures is so satisfying. I love bowls like this because there is so much goodness to choose from and every bite is like a party in my mouth.
So..let’s get to it. Sea vegetables? Yep, that’s right. Already so bored with the veggies right here on land so I had to deep sea dive to find some new veggies. Just kidding- but sea vegetables are seriously my new obsession right now. Why? First of all, they taste amazing. If you like nori (the seaweed that’s wrapped around your sushi) then you should give some other sea vegetables a try. This bowl has wakame and dulse. Dulse is loaded with protein and iron. Wakame has a delightful crunch to it and adds a really nice salty flavor to the bowl, so I put it in the center!
Fun fact: Sea vegetables also have no root or stems, they’re normally just attached to rocks. They are super resilient and have been around for more than 2 billion years!
From a healthy eating perspective, sea vegetables are widely known for their phytonutrients. They have lignans that may help prevent certain forms of cancer. They have also been known to lower cholesterol, solve mineral deficiencies, detoxify your body, balance the thyroid, fight constipation and control the growth of pathogenic viruses like candida.
Soba noodles are one of my favorite ways to fuel up after a long day. Hot, cold, soba noodles are super versatile and simple to make. AND, the 100% buckwheat noodles from Eden Foods although they are not certified gluten free, they don’t have any wheat in their ingredient list! Perfect for gluten free me. You can also add them to soups and salads.
Without further adieu, here is the recipe to my Soba noodle bowl! I think this would be a great meal to make on a Sunday evening and make a few little bento boxes for you to bring to work so you have a healthy lunch all week long. The recipe below serves 4, so keep that into account if you are just cooking for one. Hope you enjoy.
Vegan Soba Noodle Bowl with Sea Vegetables
2 bags Eden Foods 100% Buckwheat Soba Noodles
1 medium Sweet Potato, roasted or steamed
3 large leaves kale, chopped (stems included)
½ lbs Sauteed Brussels Sprouts
1 small radish
¼ cup purple cabbage, chopped
2 tbsp toasted sesame seeds
4 tbsp avocado oil
1 block extra firm tofu
¼ cup rice wine vinegar
½ cup Eden Foods Sesame oil
¼ cup coconut aminos, or tamari if you don’t mind the soy intake
2 tbsp sweetener (I used coconut nectar but honey, maple syrup or regular sugar would work great)
1 clove garlic, minced
2 tbsp organic ginger, peeled
Start by bringing a large pot of water to a boil.
Meanwhile, make your sauce! Mix vinegar, sesame oil, aminos/soy sauce, and sweetener together in a glass jar. Add garlic and ginger. Adjust as desired.
Next, make your crispy tofu. Add 4 tbsp of avocado oil to a very hot ridged cast iron skillet. I mean, HOT.
Rinse and dry your tofu. This is important. Then slice into 1” slices. Pat each side of your slice down again. You need dry tofu for crispy tofu!
Add your tofu to the very hot pan with oil. Don’t crowd it though. The tofu need space.
Once your water is boiling, drop your Soba noodles into the pot. Boil for 6-8 minutes. Stir a few times. Do not overcook or your noodles will become sticky messes!
Once they are tender, remove from heat and pour into a colander. Then rinse with cold water for 2 minutes until they are totally cool and chill.
In a big bowl, mix your chilled out soba noodles with some of your sauce. Dress to your own discretion. Like a lot? Dress heavy. Add sesame seeds and toss. I used my hands here.
Next, in a smaller, separate bowl, massage some of that yummy ginger sauce onto your ripped up kale leaves. Use your hands. Add some sesame seeds in here too. Yum!
Add a small handful of noodles into a bowl. Next, add sweet potatoes, a bit of kale, some radishes, crispy tofu, brussels, avocado, cabbage and scallion.