i’ve been making variations on this dish for years now, usually with quinoa or brown rice. lately though: soba! the noodles with the thinness of the vegetables works really well. this is a good dish to make extra of and assemble later. i’ve been doing that quite a lot lately. i eat it for lunch then make it for dinner at work or for the next day. delicious times. it’s super filling and has lots of different fresh vegetables, and a good helping of protein.
also it’s very adaptable, you can use what you have on hand and make your own version.
for 2 large portions (or 3 lighter ones)
2 bundles of soba noodles
1/2 block medium firm tofu, cut in cubes
8 crimini mushrooms, sliced
*3 shitake mushrooms soaked in 1/4 c. water for at least an hour, sliced fine
* 1/2 head cauliflower, chopped small
1 1/2 tbsp toasted sesame seeds
spread cauliflower on a pan with a drizzle of olive oil. roast at 400 until browned (15-20 minutes), flipping occasionally. meanwhile in a non-stick pan, saute crimini mushrooms until they start to brown. squeeze liquid out of shitake mushrooms, add to rest and cook for another couple minutes. set aside. in the same pan, add a bit of oil and your tofu browning on all sides. remove from heat and drizzle with bragg’s and toss with sesame seeds.
get a pot of boiling water ready and cook soba according to package instructions (usually 4 min). drain and rinse.
1 large carrot, ribboned (i use a vegetable peeler)
half a handful of pea shoots
2 scallions, sliced
2 kale leaves, veined and chopped fine
a handful of sliced purple cabbage, sliced as finely as you can slice
1/2 avocado per serving, diced
1 heaped tbsp miso paste
2 tsp soy sauce
1 tbsp black vinegar
squeeze of lime
*reserved soaking liquid from shitakes
2/3 c. water or broth
1 tbsp chili paste
1 tsp sesame oil
1 inch nub of ginger, grated fine
3 cloves garlic, grated fine
dollop of hoisin
thin out miso with a small amount of hot water or broth. then stir everything else all together. if you are using the soaking liquid from the mushrooms, then use less broth or water.
portion out the soba into shallow bowls. pour 1/4 of the sauce over each bowl of noodles (if making two portions). arrange everything on top, then the remaning sauce. if you are making food for later, keep the raw and the cooked separate until you’re about to eat.