MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
VISION MISSION
These buckwheat flour soba noodles have a chewy, nutty texture that complements the crunchy edamame and zesty miso sauce. The edamame also provides added protein, calcium, and iron to this fiber-rich and heart-healthy whole-grain dish. It’s light, healthy, and satisfying, and equally delicious served warm or cold.
1 (8-ounce) package buckwheat soba noodles, cooked according to package directions
1 cup frozen edamame, cooked according to package directions
1 tablespoon sesame oil
½ teaspoon sea salt
Freshly ground black pepper, to taste
1 medium carrot, shredded (about 1 cup)
¼ medium-size head purple cabbage, shredded (about 1½ cups)
2 tablespoons rice vinegar
¼ teaspoon sea salt
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon peeled and grated ginger
2 tablespoons miso (red, yellow, or white)
Cilantro leaves
Hot sauce, to taste
NOODLES In a large bowl, combine noodles with edamame, oil, salt, and pepper and set aside.
VEGETABLES In a second bowl, combine carrots and cabbage and season with rice vinegar and salt.
DRESSING In a blender, combine the dressing ingredients with ¼ cup water. Blend until very smooth.
ASSEMBLE AND GARNISH To assemble, toss the noodle mixture and the carrot mixture together in a large bowl. You can either drizzle the miso dressing on the noodles or serve it on the side. Garnish the noodles with cilantro and hot sauce.