"A big beautiful one pot meal prep idea that has hearty buckwheat soba, loads of vegetables, and a umami bomb sauce to bring it all together"
Rainbow soba salad
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- Recipe Card
Cook time 1hr
Serves or Makes: 5
Recipe Card
ingredients
- 3 bunches soba noodles
- 1 sliced red bell pepper
- 6 cups of water
- 3 julienned carrots
- 1 julienned cucumber
- 1/4 sliced red cabbage
- 1 head of florets broccoli
- 1 block (14 ounces) drained and pressed to remove extra water firm tofu
- 4 tablespoon white miso paste
- 3 tablepoons coconut aminos
- 3 tablespoons rice vinegar
- 4 tablespoon maple syrup
- 2 tablespoon sesame oil
Method
Step 1
Boil 6 cups of water in a kettle for broccoli, red cabbage, and soba noodles later. If you fill up a water kettle completely, that should be more than enough.
Step 2
In the meantime as your water boils, cube your tofu. Place it into the air fryer at 350 for 12 minutes or bake at 375 for 15 minutes or until crispy.
Step 3
Julienne your veggies. For cucumbers, slice in half then scoop out the insides before you finally cut it into matchsticks
Step 4
Put a large pot on high heat on the stove and pour in the hot water from the kettle. The water should come to a boil immediately.
Step 5
Add in your dry soba noodles and cook for exactly five minutes.
Step 6
Prepare a large ice bath on the side. Once the noodles are done, add them to the ice bath to stop the cooking process.
Step 7
In that same pot of boiling water, add your broccoli and red cabbage. Blanch for 2 minutes, then remove and rinse with the soba noodles in cold water.
Step 8
To make your dressing, mix together miso paste, coconut aminos, rice vinegar, maple syrup, and sesame oil into a bowl. Whisk together until it’s well combined and resembles the consistency of peanut butter.
Step 9
The tofu should be done by now. Bring all your ingredients together, give this a good mix until the dressing covers everything, and separate into 5 containers equally to eat throughout the week.