Articles & Recipes

Buddhist Noodle Bowl (gluten-free, vegan)

March 4, 2019

Silky soba noodles combine perfectly with rich, salty broth, aromatic ginger and crunchy fresh vegetables in this very satisfying (and healthy) main-course dish.

Ingredients Makes 2 to 3 servings

1⁄2 cup wheat-free tamari (see Tips) 125 mL
1⁄2 cup water 125 mL
2 tbsp raw agave nectar 30 mL
1 tbsp dulse flakes (see Tips) 15 mL
1 tbsp brown rice vinegar 15 mL
1 tbsp chopped peeled gingerroot (see Tips) 15 mL
1 tbsp mirin 15 mL
1 package (8 oz/250 g) gluten-free soba noodles (see Tips) 1
2 tbsp grapeseed oil 30 mL
1 tbsp minced peeled gingerroot 15 mL
1 cup thinly sliced baby bok choy 250 mL
1⁄2 cup thinly sliced shiitake mushrooms 125 mL
1⁄2 cup thinly sliced napa cabbage 125 mL
1⁄2 cup thinly sliced red bell pepper 125 mL
1⁄2 cup cooked adzuki beans (see Tips) 125 mL
2 tbsp thinly sliced green onion 30 mL
2 tsp raw white sesame seeds 10 mL
Dash toasted sesame oil Dash


  • Blender
  1. Broth: In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use.
  2. Noodles: In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside.
  3. Vegetables: In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color).
  4. Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately.
Wheat-free tamari is a gluten-free seasoning made from fermented soybeans. It can be found in most well-stocked supermarkets and natural food stores. Dulse is a red seaweed. Look for it in well-stocked supermarkets, where it can be found in dried form in a shaker-type bottle. It has a salty flavor and makes a great substitute for salt in soups and sauces. To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root. Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands made from pure buckwheat flour. They are available in most well?stocked natural food stores and Japanese markets. Use either adzuki beans you have cooked yourself (see page 182) or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before adding.


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