Soba Salad with Sauerkraut and Miso Sauce
Sauerkraut is a shredded fresh cabbage that has been fermented by various lactic acid bacteria. It has a natural sour flavour which results from the lactic acid that forms when the bacteria ferments the sugars in the cabbage (no added vinegar!).
Our Japanese Sauerkraut is a spin of our original sauerkraut with added Japanese flavours with white sesame seeds, Kombu (kelp), and fresh shiso leaves.
One Serving Idea - Soba Salad with Sauerkraut and Miso Sauce
|100 g||Soba Noodles (Dry)|
|100 g||Baby Spinach (Washed)|
|2||Eggs (Sunny-side Up)|
|4 tbsp.||Japanese Sauerkraut|
For the miso sauce
|5 tbsp.||Goma Miso|
|200 ml||Filtered Water|
|1/2 tsp.||Himalayan Crystal Salt|
|1 tbsp.||Toasted Sesame Oil|
1. Boil the soba noodles according to the instructions and rinse well and set aside.
2. In a blender, put all the miso sauce ingredients together and blend until the sauce is homogenised.
3. On a plate, place the spinach, noodles and one sunny side up and the Japanese Sauerkraut on the side. Serve the noodles with the sauce on the side and pour before eating. Enjoy!
Japanese sauerkraut: Our Living Sauerkrat is fermented in a traditional way and package unpasteurized which makes it rich in natural digestive enzymes and living probiotics. It is highly recommended for people who need to nourish their gut.
Soba noodles: They are made of buckwheat - a gluten-free grain, thus it is a good alternative for those who cannot consume wheat. It also contains a good dose of phytonutrients and manganese, which involve in heart protection and antioxidant formation respectively.