Made with buckwheat noodles.
- Wash Kombu and Wakame and place in a pot with the water.
- Add the ginger. Bring to a boil and boil gently for 10 – 20 minutes. Strain, saving Kombu and Wakame.
- Rinse off the seaweed. Chop Wakame into 1 inch cubes and return to the pot of water.
- Sauté onion till transparent. Add onion to the stock along with the carrot. Lightly boil for 5 minutes
- Add the soba. Bring to a boil and add 1 cup of cold water,
- Repeat this process 3 times –adding a total of 3 cups of water.
- Boil lightly for 5 more minutes, Remove from heat.
- Add miso to taste (do not cook the miso as it will kill the live enzymes). Let sit with lid on for 5 minutes.
- Serve in bowls. Sprinkle “Fried Tofu” on top.
To learn all the benefits of seaweed click here: Seaweed Benefits
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