I used to love all kinds of pastas. With all the different pasta recipes I knew, I easily could have made a "365-days of pasta" book!
But when I truly got interested in food and the nourishing effects it could have on our bodies, all the regular pastas were erased from my list. I decided not to eat white flour anymore, or better, no regular wheat flours at all. The bloated and tired feeling I used to have after eating pasta or bread disappeared almost instantly, and a world of alternative foods opened in front of me.
Buckwheat was a great new ingredient to cook with, and I love Japanese soba noodles, which are made from buckwheat. I was eating pasta all over again, but in a totally healthy manner.
Soba noodles are delicious, and I’m just starting to work on a number of new recipes with it! This recipe is an easy stir fry with organic miso, another awesome and healthy product to cook with!
Miso Soba Noodles With Bok Choy & Crimini Mushrooms
Ingredients (serves 4) (all organic)