Soba & Edamame

Soba noodles are a traditional gluten-free staple in the healthy traditional Japanese diet that have captured many a western heart. When paired with another such staple, green edamame soy beans, the protein quality is perfected. Classic Japanese seasonings round out this fast-and-easy, time-tested meal-in-a-bowl. Vegan-friendly, of course.

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Ingredients

1. 1 buckwheat soba noodle bundle (3 oz or 85 g)
2. 6 cups / 1½ L water
3. ½ cup / 60 g shelled edamame



Seasoning Options

4. 1 Tbsp. / 15 g chopped pickled ginger
5. 1 tsp. / 5 ml tamari (gluten-free soy sauce), preferably low-sodium and MSG-free
6. 2 Tbsp. / 2½ g dried seaweed (i.e. nori, wakame), julienned
7. 1 tsp. / 5 g prepared wasabi
8. ¼ cup / 18 g chopped spring green onions
9. 1 Tbsp. / 8 g toasted sesame seeds

Directions

1. Add water to a 2-quart pot set over high heat.
2. When boiling, add soba and edamame, and cook for 5-8 minutes until the tender, but not “mushy.”
3. Remove from heat, drain, and rinse well.
4. Add seasoning, and toss to combine.

Serving size:1 cup / 160 g

Exchanges per Serving: 1 Carb, 1 Protein, 0 Fat1 Carb, 1 Protein, 0 Fat

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