Why it belongs in a longevity kitchen
This is the sort of desk lunch that actually holds up: fibre, fermented flavour, crunch and enough protein to prevent a mid-afternoon collapse.
Nutrition principles in this recipe
- Buckwheat soba and edamame create a useful plant-protein base
- Miso adds fermented complexity in a small but practical amount
- Cabbage, herbs and seeds push plant diversity and texture upward
Ingredients
- 120g soba noodles
- 150g shelled edamame
- 2 cups shredded purple cabbage
- 1 carrot, ribboned
- 2 spring onions
- 1 tbsp white miso
- 1 lime
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sesame seeds
Method
- Cook soba, rinse cold and drain well.
- Whisk miso, lime juice, sesame oil and rice vinegar.
- Layer cabbage, carrot and edamame into jars, then add soba.
- Pour over dressing and finish with spring onions and sesame seeds.