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:
- Packet of soba noodles.
- Miso paste.
- Tamari sauce.
- Broccoli sprouts.
- Sunflower kernels.
- Hemp hearts.
- Rocket leaves.
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.