Rainbow Soba Salad

Eating healthy shouldn’t be an expensive, costly lifestyle change. I started eating a plant-based diet in 2014 because I was tired of spending money on food that made me feel terrible and wasn’t appealing to my taste buds. The best way to start eating healthier without having to compromise flavor and price is meal prepping.

In 2020, the pandemic hit and many of us struggled to maintain a well-balanced diet. I started my meal prepping business in Seattle called Geminieats to provide delicious, plant-based meals for busy adults. My goal now is to teach more people in this position how to eat better with ease. My rainbow soba salad only takes 30 minutes to make, costs less than $25 to make around 5 servings, and is wildly addictive.

Ingredients:

(makes up to 5 servings)

  • 3 packs of soba noodles

  • 1 red bell pepper

  • 3 carrots 

  • 1 whole cucumber 

  • ¼ red cabbage or 1 bag of pre-sliced red cabbage

  • 1 bag of broccoli florets

  • 1 block of tofu 

  • 4 tbsp white miso paste

  • 3 tbsp of coconut aminos 

  • 3 tbsp rice vinegar

  • 4 tbsp maple syrup or agave

  • 2 tbsp sesame oil 

  • 6 cups of water

Instructions:

  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.

  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.

  3. Julienne your veggies. For cucumbers, slice in half then scoop out the insides before you finally cut it into matchsticks 

  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.

  5. Add in your dry soba noodles and cook for exactly five minutes. 

  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.

  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.

  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.

  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.

Meal PrepBryn Yasuimeal prep, vegan, veganasian, veganjapanesefoodComment