Traditional Japanese soba noodles can be made of wheat or buckwheat, a fruit seed related to rhubarb that’s loaded with manganese and the antioxidants quercetin and kaempferol. Because the seed is also gluten free, buckwheat noodles are a great choice for those with gluten sensitivities. It’s also packed with 18 grams of protein per serving making it a great protein source for vegetarian or vegan meals.
2 tablespoons of oil (preferably avocado oil)
12 ounces of mushrooms (shiitake, cremini and baby portabella mushrooms work great)
1 garlic clove
1 tablespoon of fresh minced ginger
4 cups of homemade or organic low-sodium vegetable broth
3 cups of water
4 ounces of soba noodles (100% buckwheat preferred)
2 cups of torn baby spinach
2 tablespoons of fresh lime juice
1 tablespoon of low-sodium tamari soy sauce (optional)
In a large Sauce pan heat oil over medium heat. Add mushrooms, scallions, garlic, ginger and sauté. Stir occasionally until mushrooms are tender, (about 6 minutes).
Add broth and water bringing the mix to a boil. Add soba, reduce heat to a simmer, and cook for 5 minutes. Add spinach and cook until wilted, (about 1 minute). Add lime and tamari and serve immediately garnishing with scallion greens. (serves 4)
Inspired by Power Foods, from the editors of Whole Living Magazine