Chickpea Miso Noodle Bowl
Fall is here so I tend to hit the kitchen a little harder since I have some time to slow down a little.
In the summer my Pilates studio keeps me working long days so I tend to not cook as much and stick to the easier summer bites. But when fall rolls around I tend to spend a lot of time in my kitchen just playing with ingredients and digging through the cabinets to put together recipes.
Cooking and my little kitchen, has become my place for inspiration and also for releasing my overwhelm and anxiety. When I tend to have a lot on my mind, cooking always seems to be what brings me back into check and helps me clear my mind and fill my belly. ;)
I posted this up on my Insta stories about a week or so ago and I keep getting responses asking when the blog post was going up. So it's officially up! It's so hearty, filling and comfort foods that you can make all fall, winter, and spring. If you're lucky enough to have fresh ginger at your local farmers markets make sure to grab some and keep in the fridge to make your recipes that much more tasty and amazing.
When I was traveling in North Carolina last week. I found fresh ginger and forgot to grab it! When I got back to Maryland. Our friends local farm grows it so I made sure to get a whole bunch! Ginger is great for your skin, belly issues , sea sickness, and for spicing up your recipes! Enjoy!
Ingredients:
- 1 package of Soba or Buckwheat Noodles
- 1/2 C sugar snap peas
- 1 piece fresh ginger- minced
- 2 Tbsp Chickpea Miso- I used (South RiverOrganic Chickpea) and got it from a health food store
- 2 springs of curly kale- destemmed and torninto smaller pieces
- 1/4 C shredded carrots
- 1/2 shallot-chopped
- 1 small zucchini-chopped
- 1/4 C shredded cabbage
- 4 Lions mane mushrooms-sliced
- 2 radish sliced thinly
- 1 Tbsp sesame seeds
- 2 Tbsp toasted sesame seed oil
- 1 handful Sunflower sprouts
- ½ C water- more if needed
- Tamari- gluten free soy sauce if desired
Directions:
- In a pot bring 2 Cups of water to a boil.
- Place in noodles and simmer for 6-8 minutes. Becareful not to over cook them. Drain. Rinse with cold.
- In the mean time in a skillet, add in your sesame seed oil, add in all vegetables except sunflower sprouts and radish. Cook on medium heat until they become tender.
- Add in chickpea miso and stir well. Add in 1/2 cup of water and continue to stir until miso coats the vegetables. Add in a little more water if needed, until you have your broth the consistency and level you prefer.
- Add in the noodles. Stir together evenly.
- Place noodles, vegetables and broth in bowls.
- Top with sliced radish, sunflower sprouts and sesame seeds
- Add a dash more sesame oil and Tamari if desired.
Need more recipes like these? Check out these!!