Soba noodles, miso, sesame, a pile of vegetables and a couple of great protein sources – all this makes up the bowl of health. This beautiful looking bowl is full of goodness, such as: omega 3s, protein, vitamin a, b, c, e and k, antioxidants, fibre, iron, calcium just to name a few!
It can easily be made the day before for lunch, or makes a quick and easy dinner. SOba noodles cook quickly and soak up the flavour of the light dressing. By massaging the oils and vinegar into the kale it softens up, adding a different texture, and takes on the nutty sesame flavour. I love that this bowl is full of different textures and flavours, feel free to use what ever vegetables you have on hand. Aim for a range of colours, 3 cups of raw vegies and you’ll be achieving the aim of a bowl of health. The buckwheat/soba noodles add a lovely nutty texture and have a little more nutrients on offer than rice noodles.
50 g smoked salmon, sliced
1/2 a loosely packed cup of finely sliced cabbage
2/3 cup of tuscan kale, stalks removed and shredded
1 carrot, grated or sprialized
1/2 cup sliced cucumber
1 spring onion, finely sliced
1/2 a birds eye chilli, finely sliced
2 Tbs Coriander leaves
a few drops sesame oil
a few drops soy
a few drops mirin
1/2 tsp sesame oil
1 tsp soy sauce
1/2 tsp mirin
1/2 tsp apple cider vinegar
1/2 tsp miso paste
Put the egg into a small pot of cold water and bring to a boil. Once boiling, boil for 3.5-4 minutes then remove. Make sure the water is rapidly boiling and add your soba noodles, cook for 4 minutes then drain (or according to packet instructions).
While the above is happening make your noodle dressing in a bowl big enough to hold the noodles, mix together all ingredients until well combined. Once noodles are cooked add to this bowl and toss to coat, set aside.
Massage the kale dressing into the kale, working it into the leaves for 30 seconds.
Peel egg and cut in half. Arrange dressed noodles in bottom of a bowl, top with all other ingredients, serve. Mix together before eating if you like:)