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Miso Noodle Soup
Miso, chard, and buckwheat noodles stand in for bouillon, peas, and pasta in this twist on classic chicken noodle soup. Leeks and scallions add cancer-fighting phytochemicals to the magnesium- and folate-rich brew.
canola oil, leeks, garlic, chard, carrots, buckwheat noodles, edamame, miso, chicken, scallions
www.allrecipes.com
Pumpkin and Tofu Miso Soup
This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
pumpkin, ginger, soy sauce, buckwheat noodles, tofu, miso, sesame oil, green onions, chile peppers, sesame seeds, cilantro, pickled ginger
cooking.nytimes.com
Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi Recipe
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
shiitake mushrooms, scallions, kombu, carrot, water, soba noodles, sesame oil, cabbage kimchi, tofu, european cucumber, asian pear, hardboiled eggs, rice vinegar
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Noodles with Carrots, Spinach, and Cabbage Mint
This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
vegetable oil, water, buckwheat noodles, baby spinach, cabbage, carrots, sesame oil, soy sauce, rice vinegar, yellow mustard
