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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!