Soba with Kale, Asparagus and Seaweed

I don’t know when it started but, with the exception of breakfast, I like having something (naturally) green in my meals. And I want hope my kids will inherit this peculiarity from me.

This soba is a paradox of sorts, tossed with lots of good-for-you green veggies and not-so-good-for-you soy sauce. But I like to think it is more good-for-you than not. Look at all the dark leafy kale and sticks of asparagus on the plate, how can that not be healthy? I totally subscribe to the theory that anything with kale in it cannot be bad for you.

As a dressing for the soba and vegetables, I made a lemony, gingery dressing of soy sauce, rice vinegar, lemon juice, grated ginger, agave nectar and sesame oil; everything was whisked together to make a fresh and zingy sauce that the soba soaked up as it sat in the serving bowl. Yum.

Oh, and I crumbled over a couple sheets of seaweed over our soba bowl for some extra nutrients. My husband commented that he could do without the seaweed. Hey, try making a healthy bowl of food next time, will ya?

And because my daughter requested for a little treat after dinner, and also because I happen to have all the ingredients in my pantry, here’s what I made to end our dinner on a sweet note:

S’mores! Seriously, yum.


2 thoughts on “Soba with Kale, Asparagus and Seaweed

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