Hey there! I hope you all had a wonderful start of the new year! One of the first meals that I cooked in 2017 was this soba bowl with beans and vegetables. You might be familiar with the wonderful sprouted kitchen recipe „soba bowls with tea-poached salmon“ from Sara Fortes first cookbook. The combination of soba noodles with the tahini sauce is heavenly! I changed her recipe of the sauce a bit, omitting the agave nectar and swapping the lime for a lemon.
150g of soba noodles
1 small broccoli
1 can of kidney beans
a handful of mushrooms
1 red onion
2 cloves of garlic
salt and pepper to taste
sesame seeds for garnish
a bit of coconut oil for the pan
for the sauce:
1 1/2 tablespoons of sesame oil
1 tablespoon of tahini
1/2 thumb sized piece of ginger, finely grated
1 tablespoon of soy sauce
juice of half a lemon plus grated zest of it
(you may add more of the juice, if you like the tangy flavour like I do)
Heat water in a pot and cook the soba noodles according to instructions. Dice the onion and garlic,then cut up the broccoli and mushroms into bitesized pieces. Heat coconut oil in a pan and sautée the onion, garlic and broccoli. I use small sips of water later on to reduce the amount of oil needed in the first place. When the vegetables are almost ready, add the mushrooms. Stir frequently, add the beans to heat them up and add salt and pepper.
Meanwhile, mix together the ingredients for the sauce, drain the soba noodles and swirl them in the sauce directly.
Assemble everything in two bowls and sprinkle sesame seeds on top (roasting them lightly enhances the flavour further).