Weekend Recipe | Soba Noodle Buddha Bowl

A Buddha Bowl has become a very popular yoga meal, says Kimberly Parsons in her book The Yoga Kitchen. Typically they are meal-sized bowls filled with simple, pure food to excite your mind with its rainbow coloured ingredients that are full of energy. Enjoy the creation of this dish and be mindful of how nourishing it is for your body.
For the broth
✻ 1.2 litres (40fl oz) mushroom stock
✻ 1 star anise
✻ 2 cardamom pods
✻ 1 tablespoon peeled and julienned fresh ginger
✻ 100g (3½oz) soba noodles
✻ 250g (9oz) fresh chestnut (cremini) and enoki
mushrooms (or mushrooms of your choice)
For the bowl
✻ 75g (2½oz) finely shredded red cabbage leaves
✻ 150g (5oz) peeled carrots
✻ 75g (2½o) finely shredded Savoy cabbage
✻ 75g (2½oz) sugar snap peas
✻ 90g (3ozp) bean sprouts, washed
✻ juice of 1 lime
✻ lime wedge
✻ tamari soy sauce, to taste
✻ fresh coriander (cilantro) leaves
✻ 1 fresh chilli, cut into thin slices (optional)
✻ mixed sesame seeds
1. Place all the ingredients for the broth, except the noodles and mushrooms, into a large saucepan and bring to the boil. Once boiling, reduce the heat to a gentle simmer, add the soba noodles and mushrooms, and cook for 5 minutes, or until the noodles are cooked through.
2. Divide the mixture among 4 serving bowls, discarding the cardamom pods and star anise if you prefer. Begin to add the vegetables into the broth by piling a little of each type around the outside of the bowl. Add a squeeze of lime to each bowl, followed by soy, the fresh coriander leaves, chilli (if using), a sprinkling of sesame seeds and a lime wedge. Serve immediately with chopsticks, a spoon to drink the broth at the end and add more tamari to taste.

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