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.
Ingredients
For the broth
1.2litresmushroom stock
1staranise
2cardamom pods
1tbsppeeled and julienned fresh ginger
100gsoba noodles
250gfresh chestnut and enoki mushroomsor mushrooms of your choice
For the bowl
75gfinely shredded red cabbage leaves
150gpeeled carrots
75gfinely shredded savoy cabbage
75gsugar snap peas
90gbean sprouts, washed
juiceof 1 lime
fresh coriander (cilantro) leaves
1fresh chilli, cut into thin slicesoptional
mixed sesame seeds
lime wedges
tamari soy sauce, to taste
Instructions
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.