Vegan Soba Noodles

Vegan Soba Noodles is a delicious and wholesome Korean breakfast dish that combines nutty buckwheat noodles with fresh vegetables and a savory broth. It's a perfect way to start your day with a nourishing and flavorful meal.

Ingredients

• Soba noodles - 200 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 small, julienned
• Zucchini - 1 small, julienned
• Green onions - 2, chopped
• Spinach - 100 grams
• Tofu - 100 grams, cubed
• Sesame seeds - 1 tablespoon
• Chili flakes - to taste

Steps

1. Cook the soba noodles according to the package instructions, usually around 4-5 minutes, then drain and rinse under cold water. Set aside.
2. In a pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Pour in the vegetable broth and soy sauce, bringing it to a simmer.
4. Add the julienned carrot and zucchini to the broth, cooking for about 3-4 minutes until they are tender yet crisp.
5. Stir in the spinach and cubed tofu, cooking for another 2-3 minutes until the spinach wilts and the tofu is heated through.
6. Add the cooked soba noodles to the broth, gently stirring to combine and heat the noodles, about 1-2 minutes.
7. Serve hot, garnished with chopped green onions, sesame seeds, and chili flakes to taste.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables
• High in protein and fiber from soba noodles and tofu

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