2 Serving
Lunch
Miso Ginger Soba
with Teriyaki Tofu & Kimchi
SERVINGS
PREP & COOK TIME
5 min
CALORIES
400
FAT
15g
CARBOHYDRATES
53g
PROTEIN
20g
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INGREDIENTS
- 7 oz precooked soba buckwheat noodles
- 6 oz Wildwood Organic Sproutofu Baked Tofu Teriyaki
- 2 oz baby spinach
- 4 oz shredded carrot
- ⅓ cup Follow Your Heart Organic Miso Ginger Dressing
- ¼ cup vegan kimchi
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: soy, wheat
SERVINGS
PREP & COOK TIME
5 min
CALORIES
400
FAT
15g
CARBOHYDRATES
53g
PROTEIN
20g
Get Recipes Delivered
INSTRUCTIONS
1
Build the bowls
Remove the soba noodles from the package and add to a bowl. Microwave on high for 1 minute and then use forks to pull apart to separate the noodles. Cut the tofu into cubes. Add the soba noodles, baby spinach, and shredded carrot to a large bowl and toss with just half the miso ginger dressing.
2
Serve
Divide the miso ginger soba between 2 bowls, and top with tofu and kimchi. Drizzle with the remaining miso ginger dressing.
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