NEW RECIPE

Satisfying Soba Noodle Bowl

Comfort Food with a Healthy + Flavourful Twist

There’s no denying it. Sometimes I l just wanna feel full and satisfied after a good meal . . . like stuffed! Sometimes a big ol plate of veggies just ain’t gonna do the trick. If you don’t like carbs, this recipe is not for you.! However, if you are looking for healthy, gluten free, made with healthy carbs, then you’re speaking my language!

This meal is not only filling, but nutrient dense and incredibly flavourful.

An Asian inspired dish a la kimchi, chile paste, and miso sesame dressing

CHOOSING YOUR SOBA NOODLE

It’s all about the Buckwheat, Baby!

What makes a soba, soba? It’s the thin round shape, and it’s key ingrediant - buckwheat.

If you are looking to keep things gluten free, you’ll want to get 100% buckwheat soba noodles. They can be a little hard to find will definitely be a little pricier. If gluten is cool with you, there are buckwheat and wheat mix options, or buckwheat and other blends.

Not all Tofu is Created Equal

Both in quality + preparation

To Tofu or not to tofu, that is the question. I for one, am all about it. If you are making this recipe to be a special and authentic dish, this is a great time to use tofu in a recipe.

The marinade give it lots of flavour, and the baking method gives it a lovely texture with a little crisp on the out side, YUM!

I am a firm believer that those who don’t like tofu, just haven’t had good tofu! I was spoiled by living in Beijing China for 6 years, and hot damn! Do they know how to make good tofu! It’s the real deal. Non of this conventionally grown, GMO laden, crappy quality tofu you often find at the grocery store. Plus, the way conventional tofu is made is terrible on the environment.

THE FIRST KEY when purchasing tofu, is to skip all the crappola and make sure you get ORGANIC.. Its important to use organic tofu, to avoid all the hoopla and get a superior product that will taste better, and be better for you.

THE SECOND KEY is not to over due it. It’s healthy, but in moderation - like chocolate and red wine. (Although, if you asked most of the team members at GLJ we aren’t so good on moderating those three ingredients! We love them all!) Reason being, tofu contains phyto estrogens which could potentially cause a hormone imbalance for some people.

When you are trying to eat less meat ,it is so easy to replace all of it with something like tofu, but ideally you always keep a balanced and well varied diet and cycle through your plant based proteins.

THE FINAL KEY is marinating and properly cooking your tofu,

like we have in this delicious recipe!

INGREDIANTS

Miso Dressing

1 Tbsp miso paste,
1 Tbsp toasted sesame seed oil
1/4 cup grape seed oil
1/4 cup rice vinegar
1 Tbsp maple syrup
3 Tbsp tamari
1/4 tsp turmeric
1/4 tsp coriander

Tofu Marinade

1 block organic tofu, cubed
1 Tbsp chili garlic paste
2 Tbsp grape seed oil
1 Tbsp tamari
1 tsp maple syrup

Roasted Veggies + Soba Noodle

1 sweet potato, cubed
1 large zucchini, cubed
Little grape seed oil, salt and pepper
Small pack of Soba
2 small pieces kombu (totally optional if you already have it!)
Kimchi and pumpkin seeds for serving

Looking for the best KIMCHI of your life! Be sure and check out Good Life staffer FERMENT KINGS!

DIRECTIONS

Blend all ingredients for the Miso Dressing in a blender of shake vigorously in mason jar.
Mix all tofu marinade ingredients in a bowl and toss tofu to coat. (min marinade time 30 minutes, but great if left over night)
Bake tofu at 430F for 40 min
Cut sweet potatoes into cubes (make the sweet potatoes smaller that zucchini so they cook evenly) Toss in the oil, salt and pepper
Bake veggies at 430F for 25-30 min.
Bring pot of water to a boil with 2 small pieces of kombu, add soba and cooke for 7 min, drain, remove kombu and mix in a little dressing to reduce stickyness.
Assemble bowl, top with more dressing, pumplin seeds and kimchi

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XO, Andrea

Soba Noodle Bowl