Hey guys! Happy Sunday! Hope everyone had a great Valentine’s Day! We had some friends over on Saturday and had a sushi and rolls party! I love Asian food and if I had to eat Asian food everyday for the rest of my life, I think I could do it.
One of the things I love so much about Asian foods is that you can almost always find a healthy option, you can find a dish that involves a lot of vegetables and a lot of my favorite Asian foods are soups or have a great broth. It’s still pretty cold here in Wisconsin and these soba noodle broth bowls have become one of my favorites to make, for lunch or dinner.
They are super easy and the broth only requires a handful of ingredients. I got the idea for this broth when making one of my favorite Chinese soups, which I will be sharing on Friday. This dish is healthy, light and delicious! It has cabbage, fresh veggies on top as a garnish with some pan fried tofu and soba noodles.
Soba noodles, or buckwheat noodles, are a staple here at my house. I seriously make soba noodles as often as I do regular pasta. Buckwheat noodles are super healthy and fat and cholesterol-free and are a good source of nutrients like manganese, lean protein, carbohydrates and thiamine (or vitamin B-1). Also, since buckwheat does not contain gluten, buckwheat noodles are a good choice for gluten-free diets. Similar to whole grains, buckwheat it is a great source of heart-healthy fiber, which helps keep you full longer.
Asian Soba Noodle Broth Bowls for #SundaySupper
*Pickled radishes can be purchased from any large Korean market in the ready made food section. Or you can pickle your own by heat vinegar, water, salt and sugar in a medium-sized saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the shredded radish in a mason jar. Let sit until the liquid has cooled, for about 25-30 minutes and place into the refrigerator overnight. The pickled vegetables will keep for several weeks in the refrigerator in the covered Mason jars. Be sure to purchase a Korean radish or daikon.
Author: Hip Foodie Mom
Recipe type: Main
For the broth bowl:
- 6 cups chicken stock
- 1 heaping teaspoon fresh grated ginger
- 2 tablespoons low sodium soy sauce + more if desired
- 1/2 head of cabbage, chopped or shredded
- 9 oz. soba (buckwheat) noodles, cooked
For the toppings:
- Pan fried tofu, sliced thin
- pickled radishes*
- shredded carrots
- roasted sesame seeds
- roasted seaweed (gim), shredded thin
- green onions, diced
- Using a heavy bottomed pot or dutch oven over high heat, bring your chicken stock, grated ginger and soy sauce to a boil. Once boiling, add the shredded cabbage and turn down to a medium simmer. Let cook for another 5 to 6 minutes, or until the cabbage is softened. Taste and season with more low sodium soy sauce if needed.
- To assemble your broth bowl: Place some soba noodles into your bowl and pour in the broth, making sure to get some cabbage too. Top the noodles with pan fried tofu, pickled radishes and carrots. Sprinkle on the roasted sesame seeds, gim and diced green onions. Serve immediately and enjoy.
Welcome to Sunday Supper! Today we’re sharing heart healthy recipes! A big thank you to Lori from Foxes Love Lemons and Ethel from Eating in Instead for hosting today! Check out all of these fabulous recipes!
Better for you breakfasts:
Jump start your health with these appetizers and snacks:
Soups that’ll win your heart:
Veggies, Sides, & Salads your heart will thank you for:
Healthy is the center of attention in these main courses:
Staying healthy doesn’t mean giving up desserts!
We heart wine.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Original Content provided by Hip Foodie Mom