Soba Noodle Soup Bowl

Mornings from 6 am to 10 am are the time of Kapha. The qualities that define Kapha are thick, sticky, slow moving, cool, dull, moist, opaque, cloudy, slimy, smooth dense, bulky and "sweet”.

Like increases like. So we would start the morning better with the opposite qualities.

Light, warm, bitter, pungent and astringent a wonderful way to energise the body and revitalise our digestive fire

2 servings

Ingredients

100 grams Buckwheat Soba Noodles

1 1/2 tbsps Miso Paste

1 tbsp Rice Vinegar

1 1/2 tsps Lime Juice

1/2 tsp Ginger (minced)

1 1/2 tbsps Water

1 Carrot (sliced, cooked)

1 Yellow Carrots ( sliced at a slant and cooked)

3 cups Vegetable Broth

2 Pak Choy (Ends roughly chopped. Blanched)

10 White Button Mushrooms (sliced and sauteéd)

Directions

Cook the soba noodles according to the directions on the package. Drain and rinse with cold water until completely cooled.

Cook the carrots in the soup broth for about 15 minutes. Add the blanched Pak Choy.

In a small bowl, mix together the miso paste, rice vinegar, lime juice, ginger, and water. Set aside.

Divide the noodles into bowls, and ad the dressing and mix well. Top the bowls with mushrooms, carrots, and pak choy Enjoy!

More Flavor/Toppings

Season the dressing with tamari and/or toasted sesame oil.

Add more vegetables such as thinly sliced radish, cabbage, green onion, and/or sesame seeds.

Add crispy tofu, tempeh, or edamame.