Ingredients
- 3 oz. dry soba noodles (Sobaya Organic Kamut Udon)
- 3 cups vegetable broth OR Asian broth
- 2 cloves of black garlic, slivered
- 2 scallions, thinly sliced
- 4-5 leaves of lacinato kale, thinly sliced
- salt + lots of black pepper
- lime wedges + extra chili flakes
Preparation
Step 1
Cook the soba noodles according to package directions. Once cooked, drain noodles and set aside.
Heat the 3 cups of stock in a small saucepan over medium heat. Add a fat pinch of salt to the broth and bring to a boil. Keep at a medium simmer until ready to serve.
Divide the garlic between two separate soup bowls. Top the garlic with the chopped scallion, and ground black pepper to taste
Divide the soba noodles, sliced kale and diced tofu among the soup bowls. Pour the hot broth over top. Garnish the soup with a drizzle of sesame and more salt and pepper if you like. Serve with lime wedges and chopped fresh cilantro.
Calories 350.0
Total Fat 10.6 g
Saturated Fat 1.8 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 1,141.1 mg
Potassium 881.4 mg
Total Carbohydrate 39.7 g
Dietary Fiber 4.6 g
Sugars 0.9 g
Protein 22.4 g