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Edamame Soba Noodle Bowl
Our homemade remake of a favorite from Panera.
alkaline, vegan, vegetarian
Medium soup pot
frozen edamame pods
cut into cubes
small white cabbage
fresh spinach leaves
low sodium vegetable broth
red miso paste
apple cider vinegar
bunch soba noodles
greens of choice
kale, beet leaves, chard, radish leaves, chopped
Sprouts of choice
Remove the edamame beans from the pods.
In a large skillet, add the olive oil and the vegetables (except the spinach and greens), and cook for ten minutes over medium heat, stirring frequently.
Add the spinach, cook for two more minutes, turn off the heat and set aside.
In a medium soup pot, add the vegetable broth and bring to boil over medium heat.
In a small pot, mix the miso paste with paprika, cayenne, salt and vinegar and add into the simmering water. Stir to combine.
Add the soba noodles and greens into the broth and simmer for three minutes over low heat, until the noodles are tender.
Divide the noodles and broth into the serving bowls, add the vegetables, drizzle with lime juice and garnish with sprouts.
Best served warm. Store leftovers in the refrigerator for up to 2-3 days.