Soba Noodles with Charred Scallion Miso Broth & Plantains

Soba Noodles

with Charred Scallion Miso Broth & Plantains

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dinner

Dinner Root Vegetables Pasta Nuts Leafy Greens Japanese High-Protein Winter Recipes Quick and Easy Fall Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
560
FAT
20g
CARBOHYDRATES
49g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 plantain
  2. 2 scallions
  3. 4 oz curly kale
  4. 1 carrot
  5. 1 red Fresno chile
  6. 2 tbsp white miso paste
  7. 5.5 oz coconut milk
  8. 2 tbsp tamari
  9. 7 oz precooked soba buckwheat noodles
  10. 1 tbsp toasted coconut
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel the plantain, then slice into half moons about ½ inch thick. Thinly slice the scallions. Destem the curly kale, then chop the leaves into bite-sized pieces. Peel the carrots and then continue to peel lengthwise to create “noodles” with your peeler. Trim, deseed, and mince the red Fresno chile.
2
Roast the plantains
Line a baking sheet with foil or parchment paper. Transfer the sliced plantain to the prepared baking sheet with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in spots, about 12 to 15 minutes.
3
Simmer the broth
Place a large pot over medium-high heat. Once hot, add the sliced scallions and cook until charred in places, about 3 to 5 minutes. Add 3 cups water, white miso paste, coconut milk, tamari, and ¼ tsp salt. Whisk until the miso paste is dissolved and bring the charred scallion miso broth to a boil.
4
Add the noodles
Add the chopped kale and to the pot and simmer until bright green, about 2 to 3 minutes. Add the soba noodles (directly from the package) and carrot noodles to the broth, and cook until heated through, about 2 to 3 minutes. Taste the broth and adjust seasoning with salt as needed.
5
Serve
Divide the soba noodles and charred scallion miso broth between large bowls. Top with roasted plantains, as much of the minced chile as you like, and toasted coconut. Soups on!