Buckwheat Noodle Bowl with Edamame & Ginger
This delicious Asian-inspired soup is chocked full of noodles and vegetables that will keep you satisfied without making you feel stuffed. And since it's a vegetarian-friendly recipe, no one will leave the table hungry.
- 1 tablespoon expeller-pressed grapeseed or canola oil
- 2 medium carrots, coarsely shredded
- 4 scallions, green parts diagonally cut into -inch [6 mm] pieces, white parts chopped, divided
- 5 thin slices peeled gingerroot
- 2 cloves garlic, smashed
- 5 cups organic or reduced sodium vegetable broth
- 2 3 1/2 ounce bundles dry buckwheat (soba) noodles
- 1 1/4 cups frozen shelled edamame
- 1 sheet roasted nori cut into bite-size strips (optional)
- 1 2/3 tablespoons tamari (or soy sauce)
- Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot, and garlic and stir-fry for 3 minutes.
- Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil.
- Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.
- Recipe provided by Michelle Dudash, R.D.N.
Per serving: 300 kcal cal., 8 g fiber, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet