Gluten-Free Tomato Avocado Soba Recipe (Japanese Buckwheat Noodle)

Gluten-Free Tomato Avocado Soba Recipe (Japanese Buckwheat Noodle)

Gluten-free, nutritious, and delicious! Ready in about 10 minutes.

Ingredients (2 servings)

- Sauce
1 tsp (1 clove) garlic
1 tsp dashi powder
2 tbsp water
2 tbsp soy sauce
2 tsp olive oil
2 tsp lemon juice

- 1 and 1/2 Tomato
- 1 Avocado
- 1 Pack of SANGAKU Soba (7 oz)
- Water to boil
- Optional: 2 eggs
- Dried basil, salt, pepper to taste

Recipe

  1. Boil Water: In a large pot, bring 4 quarts of water to a boil.
  2. Optional Poached Eggs: In a separate pot, bring water to a boil. Turn off the heat, gently add the eggs, and let them poach in the residual heat.
  3. Make the Sauce: While waiting for the water to boil, combine all sauce ingredients in a medium bowl. Set aside.
  4. Prepare Toppings: Dice the tomato and avocado.
  5. Cook the Soba: Once the water is boiling, add the soba noodles and cook for 6 minutes, stirring occasionally.
  6. Rest: After 6 minutes, turn off the heat, cover the pot with a lid, and let the noodles sit for 2 minutes.
  7. Rinse: Drain the soba in a colander and rinse thoroughly under cold running water.
  8. Assemble: Arrange the soba on a plate. Top with tomato, avocado, and (if using) poached eggs. Drizzle with the sauce and garnish with dried basil, salt, and pepper to taste.

Enjoy!