Ingredients

• Ingredients Scale 1x2x3x 1 purple sweet potato (or any color), peeled and cut into 1/2 inch cubes 2 carrots, sliced diagonally 1/2 cup brussels sprouts, quartered 2/3 cup broccoli florets drizzle of sesame oil 1 package (9 oz.) 100% soba noodles (I love these King Soba Noodles (affiliate links)) 5 – 6 tablespoons miso (I used red, use your favorite) 4 cups water garnish 2 scallions, sliced toasted sesame seeds (raw black and/or white are great too) handful of greens (pea shoots, sprouts, greens and/or cilantro)

Preparation

• Instructions Preheat oven to 400 degrees F. Roast veggies: Place veggies on a large rimmed baking sheet that’s lightly greased or lined with a silpat or parchment paper. Add a drizzle of oil and toss well. Add a sprinkle of salt over top. Place sheet on the middle rack and cook for about 25 minutes stirring every 10 minutes, vegetables are done when just fork tender. Noodles: Cook your soba noodles according to the package directions. Be sure to use a large pot filled just under half way when cooking soba noodles. Once the noodles have come to a boil, the water tends to foam up quickly and overflow (ugg, I’ve learned from experience). Pay attention and reduce the heat as needed to prevent the water from boiling over while keeping the water at a gentle rolling boil. Most importantly, when done rinse the noodles right away under cool running water to keep them from cooking (or else you’ll have mushy noodles on your hands). Miso Broth: Heat your water in a small pan until nicely warmed, but not boiling, (use the pot the noodles were cooked in to save a dish). Remove from heat, add miso and mix until miso is dissolved. This keeps the miso from overheating and killing the beneficial probiotics. You can opt to keep it on the burner on low to keep warm until veggies are done. Assemble soup: Add noodles and vegetables to your serving bowl, top with broth and add a few of the garnishes. Some other optional garnishes would be a dash or two of sriracha or red pepper flakes. Serves 2 – 3 Store: Leftovers can be kept in the refrigerator for up to 4 days in a covered container.