The dish that’s part noodle bowl and part soup is ready in the time it would take to make a salad and while it’s hearty and comforting, it’s light enough to keep me fitting into my skinny jeans. The broth is layered with flavors including soy sauce, rice wine vinegar, lime juice, agave, and sesame oil. Fresh grated ginger, green onions, and cilantro add even more dimension. There’s plenty of crunch and texture from the the sugar snap peas, carrots, red cabbage, and baby bok choy but it’s versatile and you can use your favorite vegetables and proteins. I find soba noodles at my regular grocery store in either the Asian foods aisle or in the pasta aisle, often kept near the gluten-free pasta or brown rice pasta.
To a large Dutch oven or stockpot, add the broth, soy sauce, rice wine vinegar, lime juice, sesame oil, agave, ginger, salt, pepper, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and allow mixture to simmer for 5 minutes.
Add the soba noodles, bok choy, cabbage, and cook over medium-high heat until the noodles are al dente, about 4 to 5 minutes, or according to package directions.
Add the sugar snap peas, carrots, green onions, cilantro, and cook for 1 minute, or until sugar snap peas are crisp-tender.
Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, soy sauce, vinegar, agave, etc., optionally garnish with sesame seeds, and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.