This Noodle bowl Is Packed with Probiotics that is great for gut health, lower cholesterol, and is diabetic friendly 這碗麵條富含益生菌, 有益於腸道健康, 降低膽固醇, 並且適合糖尿病患者 
Ingredients (3 servings):
3 cups cooked soba noodles (from about 6 oz dry noodles)
1½ cups cremini mushrooms, sliced
6 scallions, chopped
1½ cups purple cabbage, thinly sliced
¾ cup kimchi
1¼ cups cooked chickpeas (or one 15 oz can, drained and rinsed)
1 tbsp garlic, minced (about 3 cloves)
3 tbsp low-sodium miso paste
1 tbsp avocado oil
¾ tsp salt & pepper (adjust to taste)
Directions:
1. Cook the soba noodles in boiling water for 5–6 minutes. Drain, rinse with cold water, and set aside.
2. In a skillet, heat 1 tbsp avocado oil over medium-high heat. Add mushrooms and scallions, season with about ⅓ tsp of the salt and pepper mix, and sauté for 6–8 minutes until browned and lightly charred. Set aside.
3. In the same skillet, add chickpeas and sauté for 5–6 minutes until golden and slightly crispy. Stir in the garlic and cook for 1 more minute. Season with another ⅓ tsp of the salt and pepper mix. Set aside.
4. Meanwhile, prepare the miso soup base: In a small pot, heat 3 cups of water until hot but not boiling. Remove from heat and whisk in the 3 tbsp of your low-sodium miso paste, stirring until fully dissolved. Taste and adjust seasoning if needed.
5. To serve, divide the soba noodles into bowls, then top each with the sautéed mushrooms and scallions, crispy garlic chickpeas, shredded cabbage, and a generous spoonful of kimchi.
6. Pour the warm miso broth over each bowl just before serving, creating a nourishing, brothy noodle bowl packed with flavor.
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材料 (3份):
3 杯煮熟的蕎麥麵 (約 175 克乾麵條）
1.5 杯切片的褐菇
6 根蔥, 切碎
1.5 杯切薄片的紫椰菜
¾ 杯泡菜
1.25 杯煮熟的鷹嘴豆 (或一罐 450 克的鷹嘴豆, 瀝乾並沖洗乾淨）
1 湯匙蒜末 (約 3 瓣）
3 湯匙低鈉味噌
1 大匙牛油果油
¾ 茶匙鹽和胡椒粉 (依口味調整）
做法：
1. 將蕎麥麵放入沸水中煮5-6分鐘。瀝乾水分, 用冷水沖洗, 備用。
2. 在煎鍋中, 以中高火加熱1大匙牛油果油。放入蘑菇和蔥, 用約⅓茶匙鹽和胡椒粉調味, 翻炒6-8分鐘, 直至表面呈金黃色並略微焦黃, 備用。
3. 在同一個煎鍋中, 放入鷹嘴豆, 翻炒5-6分鐘, 直到表面金黃酥脆。拌入蒜蓉, 再煮1分鐘。再用⅓茶匙鹽和胡椒粉調味。備用。
4. 同時，準備味噌湯底：在小鍋中，加熱3杯水，直到水溫熱但不沸騰。關火，倒入3湯匙低鈉味噌，攪拌至完全溶解。嚐一下味道，並根據需要調整調味料。
5. 上菜時, 將蕎麥麵分裝到碗中, 然後在每碗上面放上炒好的蘑菇和蔥花, 蒜蓉鷹嘴豆, 切絲的紫椰菜, 再放上一大匙泡菜。
6. 上菜前, 將溫熱的味噌湯倒入每碗麵中, 這樣一碗營養豐富, 湯汁濃鬱, 風味十足的蕎麥麵就做好了。