Todd’s “Japanese Style” Ginger-Miso, Vegetable Soba Noodle Bowl with Coconut Milk

Mar 25, 2019 | Recipes

Todd’s “Japanese Style” Ginger-Miso, Vegetable Soba Noodle Bowl with Coconut Milk

I got the inspiration for dish while visiting a local ramen place. I wandered into trader joe’s, and kept getting inspiration. I knew about their ginger-miso broth, and knew they always carry bags of vegetables you can stir fry. This recipe serves 4 people. Serving size is about 1 1/2 cups. Calories: 230. If you want some more protein, add chicken or tofu.

Ingredients:

  • 1 TBSP of Grape seed or Olive Oil
  • 1 -32 oz Trader Joe’s Miso Ginger Broth
  • 1 –14oz Can Low-fat Coconut Milk
  • 3 Carrots – Cut into ½” match sticks
  • 1 Red Onion, sliced thin
  • 1 Package of Asian Stir Fry Vegetables (Our package had cabbage, snow peas, broccoli, and bok choy)
  • 1 can of Corn, drained
  • 2 Garlic Cloves, Minced
  • 1 Package of Soba Noodles, or other thin noodles
  • 1 TBSP of Trader’s Joe’s Yuzu Hot Sauce
  • Juice of 1 lime
  • 3 Green Onions – Sliced
  • Salt and Pepper to taste

Directions:

  1. Heat Oil in a stock pot over medium high heat.
  2. Add Carrots and cook for 2-3 minutes. Add onion and cook an additional 2-3 minutes or until soften. Add package of vegetables. Continue cooking 3 more minutes.
  3. Add garlic and cook for 30 seconds.
  4. Add Ginger miso broth and bring to a broil.
  5. Add soba noodles. Cover, and reduce heat to simmer. Simmer for 15 to 20 minutes or until noodles soften (depends on noodles used).
  6. Add corn, and coconut milk, stir and cook for an additional 2 – 3 minutes.
  7. Remove from heat, add Yuzu Sauce and salt and pepper to taste.
  8. Serve in bowl, and top with green onions.