200g low-salt soba buckwheat noodles
4 cups (1 l) So Good™ Coconut Milk Unsweetened
2-3 tsp miso paste
2 tsp salt-reduced soy sauce
1/2 tsp raw sugar
1/2 lemon, juice of
2 cups (500g) of either spinach, silverbeet, brussels sprouts, pak choy or chinese cabbage
300g soft Bean Supreme tofu
4 tbs toasted pumpkin seeds, roughly chopped
2-3 radishes, grated
1 cup baby rocket leaves
- Heat a pot of water and cook noodles for 4 mins. Drain. Set aside covered to keep warm.
- Heat the coconut milk in a saucepan on a low heat for about 5 mins. Add the miso paste and soy sauce. Balance the flavour with sugar and lemon juice.
- Prepare the vegetables by removing any stems and breaking or cutting leaves into bite size pieces. Place the vegetables in a bamboo or metal steamer over a pot of simmering water. Steam until just tender.
- Divide the cooked noodles between 4 bowls. Place the tofu and vegetables around the noodles. Pour over the warmed coconut milk. Garnish with plenty of toasted pumpkin seeds, radishes and baby rocket leaves.