this is my attempt to sneak some really good nutrition into a noodle bowl.  it takes a bit of effort to cut the kale into ribbons, but you could easily just rough chop it if you weren’t in the mood for slicing and if you did that the dish would come together in the time it takes to cook noodles!  hope you love!  xx- sarah



1 small bunch dino kale

1 7/8 oz package buckwheat soba noodles (these are gluten free)

1 ripe, medium avocado

1 clove of garlic (medium)

1 tablespoon extra virgin olive oil

3 tablespoons white or chickpea miso (i used this brand)

1/2 lime 

sesame seeds to garnish (optional)



- bring large pot of salted water to boil, add noodles and follow the package instructions to cook

- while noodles are cooking, de-stem kale and cut into ribbons. set aside.

- in a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like)

- when noodles are cooked, drain and rinse with hot water

- in a large serving bowl combine kale, noodles and avocado miso dressing

- garnish with sesame seeds and serve with a wedge of lime (i preferred it after it had chilled in the refrigerator for a couple of hours but it can be eaten hot or cold)