October 28, 2018

I'm always looking for ways to combine nuts, pulses, greens, sprouts and different proteins into a dish. Some people call this type of dish a Buddha or macro bowl. I'm not sure if that description fits or not. Buddha bowls tend to look colourful and 'Instagram-worthy' while my dishes are simple and have lots of greens. 

Today's breakfast was a broccoli sprout, soba noodles and fried mushroom dish. It was a great start to a lazy Sunday morning and it was hearty and nourishing.

You can pretty much combine any toppings with your soba noodles. I like to add sunflower kernels and hemp hearts because they are jam packed with protein and they bring a nutty (almost meaty) flavour to a plant-based dish.

Here's the recipe:

Ingredients:

  • Packet of soba noodles.
  • Miso paste.
  • Garlic.
  • Onion.
  • Tamari sauce.
  • Broccoli sprouts.
  • Mushrooms.
  • Sunflower kernels.
  • Hemp hearts.
  • Rocket leaves.
  • Pepper.

Recipe:

1. Add approximately 4 cups of water to a saucepan and bring to boil. Cook your soba noodles according to the instructions on the packet. Soba noodles usually take 6 minutes to cook.

2. Meanwhile, fill a second saucepan with approximately 4 cups of water. Add 3-4 tablespoons of miso paste and garlic to water and bring to a low simmer. 

3. Fry onions, mushrooms and sunflower kernels in a frying pan with approximately 1 tablespoon of tamari sauce. Leave aside.

4. Drain and rinse soba noodles. Place noodles in a bowl. Pour miso paste liquid over noodles.

5. Top noodles with fried onions, mushrooms and sunflower kernels.

6. Add a generous topping of fresh broccoli sprouts, rocket and hemp hearts.

7. Season with pepper.

Enjoy your nourishing and delicious bowl of soba noodles and healthy broccoli sprouts. 

 

 

 

 

 


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