Soba can be eaten cold, hot, or in the case of this recipe, warm. Shredded cabbage and edamame add crunch and texture to the kabocha and soba, while the avocado compliments the creaminess of the dressing.
Total Time
50min
5.0
1 Rating
Author: Ful-Filled
Servings:
2
Ingredients
Kabocha
•
1
Kabocha Squash
, sliced
•
1
Tbsp
Chickpea Miso
or White Miso
•
1
Tbsp
Maple Syrup
or Honey
•
3
Tbsp
Chili Oil
or Sesame Oil
•
2
tsp
Tamari Soy Sauce
or Soy Sauce
•
2
tsp
Rice Vinegar
Soba Bowl
•
8
oz
Soba Noodles
•
1
Avocado
, thinly sliced
•
1
cup
Red Cabbage
, shredded
•
1
cup
Edamame
, steamed
•
to taste
Black Sesame Seeds
Dressing
•
4
Tbsp
Peanut Butter
or Almond Butter
•
4
Tbsp
Rice Vinegar
•
1
Tbsp
Chickpea Miso
•
1
Tbsp
Tahini
•
2
Tbsp
Tamari Soy Sauce
•
2
Tbsp
Sesame Oil
•
1/2
in
Fresh Ginger
, grated
•
1
clove
Garlic
, freshly grated
•
to taste
Water
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
2.
In a medium bowl, blend together Chickpea Miso (1 Tbsp), Maple Syrup (1 Tbsp), Chili Oil (1 Tbsp), Tamari Soy Sauce (2 Tbsp) and Rice Vinegar (2 tsp).
3.
Toss Kabocha Squash (1) de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.
4.
Place slices on parchment lined baking sheet and roast for 20 minutes on each side.
5.
For dressing, mix Peanut Butter (4 Tbsp), Rice Vinegar (4 Tbsp), Chickpea Miso (1 Tbsp), Tahini (1 Tbsp), Tamari Soy Sauce (2 tsp), Chili Oil (2 Tbsp), Sesame Oil (2 Tbsp), Fresh Ginger (1/2 in), and Garlic (1 clove). Reserve the dressing for later.
6.
While the kabocha has about 15 minutes left, bring 2 quarts of Water (to taste) to a rapid boil and boil Soba Noodles (8 oz) for 4 minutes.
7.
Drain the noodles well and divide them into 2 large bowls.
8.
Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side.
9.
Top each bowl with slices of roasted kabocha, Avocado (1), Red Cabbage (1 cup), and Edamame (1 cup). Sprinkle Black Sesame Seeds (to taste) and enjoy!
Nutrition Per Serving
CALORIES
1075
FAT
60.0 g
PROTEIN
35.8 g
CARBS
115.7 g
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