Yogalicious! It's A Soba Noodle Buddha Bowl Recipe

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Yoga fans, listen up! Try this Buddha bowl recipe on for size after a killer workout. There's a new cookbook out packed with recipes that will make your stomach feel as good as your muscles and spine after a great Hatha session. Join London health enthusiast Kimberly Parsons on a journey through some of the most delicious nourishment you've ever tasted. 

A buddha bowl has become a very popular yoga meal. Typically they are meal-sized bowls filled with simple, pure food. To create your own buddha bowl, find a unique bowl which you can use as a symbol for your nourishment and gratitude. A buddha bowl is supposed to excite your mind with its rainbow-colored ingredients, which are full of energy. Enjoy the creation of this dish and be mindful of how nourishing it is for your body.

Reprinted with permission from The Yoga Kitchen

Yogalicious! It's A Soba Noodle Buddha Bowl Recipe
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Try this Buddha bowl recipe on for size after a killer workout — it's as fresh and delicious as it is beautiful to look at.
Prep Time
25
minutes
Cook Time
5
minutes
Servings
0
servings
Ingredients
  • 5 cups mushroom stock
  • 1 star anise
  • 2 cardamom pods
  • 1 tablespoon peeled and julienned fresh ginger
  • 3 1/2 ounces soba noodles
  • 2 3/4 cups fresh chestnut (cremini) and enoki mushrooms (or mushrooms of your choice)
  • 1 cup finely shredded red cabbage leaves
  • 1 cup peeled carrots
  • 1 cup finely shredded Savoy cabbage
  • 1 cup sugar snap peas
  • 1 cup bean sprouts
  • juice of 1 lime
  • Fresh coriander (cilantro) leaves
  • 1 fresh chili
  • Mixed sesame seeds
  • lime wedges
  • tamari soy sauce
Directions
  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 buckwheat 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, chili (if using), a sprinkling of sesame seeds and a lime wedge. Serve immediately with chopsticks and a spoon to drink the broth at the end, and add tamari to taste.
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