6 cups any combination fresh vegetables – broccoli, carrots, snow peas, green beans, cabbage, spinach, bok choy, etc
3 cloves garlic, minced or pressed
2 tbsps sesame oil (toasted or not)
½ -1 cup vegetable broth
3 tbsps tamari or soy sauce
1 tsp or two of miso paste (optional)
Sriracha or red pepper flakes to taste
12 oz soba noodles*
Prepare the soba noodles according to the package instructions. While they are cooking, heat the sesame oil in a skillet over medium high heat. Cook the garlic for a minute or two. Add the vegetables and cook for 3-4 minutes. Add the broth, soy sauce, miso, if using, and sriracha or pepper flakes. Cook until your desired level of doneness in the vegetables. To serve, place some noodles in a bowl. Scoop some of the vegetables and broth over them.
*Soba noodles are usually found in 8 oz packs. I find 8 oz is not enough for 4 servings but 16 is too much. You can certainly cook half a box but I always cook it all and have some left over. Also, soba noodles are either a mix of buckwheat and wheat, (and also fun things like mugwort and wild yam), or just straight buckwheat. If you want gluten free, get the straight buckwheat (it isn’t actually wheat but rather a seed). If it doesn’t matter to you, the mixed sort costs considerably less.