Soba Noodle Buddha Bowl – Vegan Natural Chef

A buddha bowl has become a very popular yoga meal. Typically they are meal-sized bowls filled with simple, pure food.
A buddha bowl is supposed to excite your mind with its rainbow-coloured ingredients which are full of energy. Enjoy the creation of this dish and be mindful of how nourishing it is for your body.


For the broth

  • 1.2 litres mushroom stock
  • 1 star anise
  • 2 cardamom pods
  • 1 tbsp peeled and julienned fresh ginger
  • 100 g soba noodles
  • 250 g fresh chestnut and enoki mushrooms or mushrooms of your choice

For the bowl

  • 75 g finely shredded red cabbage leaves
  • 150 g peeled carrots
  • 75 g finely shredded savoy cabbage
  • 75 g sugar snap peas
  • 90 g bean sprouts, washed
  • juice of 1 lime
  • fresh coriander (cilantro) leaves
  • 1 fresh chilli, cut into thin slices optional
  • mixed sesame seeds
  • lime wedges
  • tamari soy sauce, to taste


  • Place all the ingredients for the broth, except the noodles and mushrooms, into a large saucepan and bring to the boil. Once boiling reduce the heat to a gentle simmer, add the buckwheat noodles and mushrooms and cook for 5 minutes or until the noodles are cooked through.
  • Divide the mixture among 4 serving bowls, discarding the cardamom pods and star anise if you prefer. Begin to add the vegetables into the broth by piling a little of each type around the outside of the bowl.
  • Add a squeeze of lime to each bowl, followed by soy, the fresh coriander leaves, chilli (if using), a sprinkling of sesame seeds and a lime wedge. Serve immediately with chopsticks, a spoon to drink the broth at the end and add tamari to taste.


CNM recommends the use of organic produce.