WEEK TWENTY FOUR: Sweet Potato Soba Noodle Soup, this season’s final soup!

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Wow friends, it’s been a ride. I really appreciate all the interaction and feedback and excitement about the Root Radical veggies we’ve shared through this recipe blog! We are entering the dark times, the cold times, the grocery store vegetable times. 🙁 But many of our favourite Radical veg can be stored for a long while, or have been preserved and frozen, and through them, we can remember that one time there was sun. *dramatic swoon*

In the meanwhile, try this flexible and delicious soup with soba noodles. It’s delightfully spiced, and can certainly be more of a soba noodle salad than a soup if you prefer. It would pair well with any number of proteins, including tofu or chicken, but is based on a recipe that uses salmon.

These pictures also feature the return of the backdrop table, thank goodness.

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Sweet Potato Soba Noodle Soup

Ingredients

  • 2 medium sweet potato cut into wedges
  • 2 tablespoons extra virgin olive oil
  • kosher salt and pepper
  • 3 tablespoons toasted sesame oil
  • 1 inch fresh ginger grated
  • 1 clove garlic minced or grated
  • juice from 1 lime
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon honey
  • 2 teaspoons chili paste
  • A share’s worth of broccoli
  • A share’s worth of kale chopped and massaged
  • 12 ounces soba noodles
  • 4 cups chicken or veggie broth
  • 1/4 cup rice vinegar and/or lemon juice
  • toasted sesame seeds green onions, and basil for serving

Instructions

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the sweet potatoes, olive oil, and a pinch each of salt and pepper. Toss well to evenly coat. Place in the oven and roast for 20 minutes.
  3. To make the chili sauce. Combine the sesame oil, ginger, garlic, lime juice, 2 tablespoons soy sauce, honey, and chili paste in a glass jar. Shake to combine.

  4. Remove the sweet potatoes from the oven. Arrange the broccoli and kale around the potatoes. Transfer back to the oven and roast for 10-15 minutes. Spoon the remaining chili sauce over the veggies, gently tossing to combine.

  5. Meanwhile, cook the soba noodles according to package directions. Drain. In a pot, bring the broth, rice vinegar, and remaining tablespoon of soy sauce to a boil over high heat. Keep warm.

  6. To serve, divide the noodles, roasted veggies, and any cooked protein you want to include among bowls. Ladle the broth over top. Garnish with sesame seeds and herbs. Enjoy!

Thanks for everything, Emily, Jane, Kathleen, Hailey, Aryn, Raymond, Quinn, and Barb! Root Radical Farmers are our heroes! <3 <3 <3