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Soba Noodle Bowls

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Tonight’s meal is a sneaky one. One of our favorite things to do is try to pack as much flavor and taste as we can into every bite, and we certainly succeeded today. The broth (brodo) we made using organic coconut water, lime leaves, charred sweet onion, fresh leets, and other alliums and aromatics from Applefield farm. It’s one of my favorite things we’ve made to this date. Seasoned with light soy sauce, it’s clean, rich, salty and sweet. Enough of my blabbing, get in there and see what I’m talking about. 

For the marinated tofu:

We recommend lightly broiling the tofu, but it’s not necessary and will be delicious no matter what. If you are broiling, set your oven to low broil and pop the tofu pieces on a sheet tray lined with tinfoil. Broil, for 2-3 minutes on each side, and then set aside.

For the broccoli:

The broccoli does best in the broiler as well, just make sure to give it a toss to evenly coat it with the caramelized tomato gastrique. Broil for roughly the same amount of time as the tofu, and then set aside!

For the kale:

The charred kale is dressed with yuzu vinaigrette and pickled seaweed, and is ready to be added to your bowl right out of the box! We like the temperature contrast, but you can heat it up if you want 🙂

For the noodles:

In a large saucepot, warm the charred onion and leek brodo over medium heat until steam begins to rise. Drop in your noodles and some of the fresh grated turmeric, and stir to mix everything together. Portion into bowls, and add the rest of the toppings! 

To assemble your bowl:

Start with some noodles, and broth. Arrange the other components around the side of your bowl, and then dig in! We love seeing your beautiful noodle bowls, so don’t forget to snap a pic and share it on instagram

Dinner, solved.


Soba Noodle Bowls

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