2 teaspoons coconut oil
2 cloves garlic, minced
2 cups shredded lacinato kale
2 to 3 cups reconstituted Frontier Co-op Vegetable Broth Powder
2 teaspoons Frontier Co-op Organic Turmeric Twist Daily Blend
4 ounces soba noodles
Frontier Co-op Crushed Red Chili Peppers
- In a saucepan, melt coconut oil over medium-low heat. Add garlic, cook for 1 minute, then stir in kale and cook for 1 minute more, just until kale starts wilting.
- Transfer to a bowl and set aside; return pot to heat. Add 2 cups vegetable broth and Turmeric Twist to pot. Whisk well, bring to a boil, then reduce to a simmer.
- Add soba noodles, cook until noodles are tender, then stir in wilted kale. If noodles absorb quite a bit of broth, add another ½ to 1 cup of broth as needed.
- Divide noodles into two bowls and ladle broth over noodles. Top with red chili flakes before serving.
If you’re gluten-free, check to make sure you’re using 100% buckwheat flour soba noodles — or other gluten-free noodles. Most soba noodles are made with wheat flour, but there are noodles on the market that are made with 100% buckwheat flour or buckwheat and brown rice flour.