Chinese Big Bowl

Name: Chinese Big Bowl
Yield: Serves 4
Ingredients: 2 shallots, peeled and finely chopped; 1 pound soft tofu, drained and cut into small cubes; 3 tablespoons organic flax oil; Sea salt and pepper; ¼ cup sweet miso, whisked into 2 cups warm water; 2 large stalks broccoli, stems separated from florets; stems diagonally cut into ¼-inch slices and florets cut into small pieces; 1 8-ounce package soba noodles; 2 tablespoons sesame oil; 4 scallions, white part and 4 inches green, cut into thin slices; 2 small zucchini, diced; 1 large clove garlic, finely chopped; 1 sweet potato, peeled and diced; ½ teaspoon crushed red pepper flakes, or more, to taste; 3 tablespoons tamari sauce; 1 2-inch piece fresh ginger, peeled and thinly sliced; 7 ounces baby organic spinach

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is a popular dish at home and at Claire’s and it’s so much fun to prepare. It’s a cross between a soup and a stew and it has a healthful array of vegetables. Really, any and all of your favorites can go into it.

Ingredients

1 8-ounce package soba noodles
2 tablespoons sesame oil

Main course
Gluten-free
Vegan

Method

Cook the soba noodles according to package directions. Before draining, set a colander into a large bowl in your sink. Drain the soba noodles, reserving the liquid. Set the reserved liquid aside. Rinse the soba noodles while in the colander, then drain them right into the sink—you don’t need to reserve this water. Set aside the cooked noodles and the reserved cooking liq