| 11 | 20 | 686 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 1 |
| 1/2 cup | Japanese noodles, soba, cooked |
| 1/2 cup | Broccoli, raw |
| 6 medium | Shrimp, cooked |
| 1/4 cup | Edamame (soybeans), cooked |
| 1/4 cup cubes | Tofu, silken, firm |
| 1 cup | Dashi |
| 1/2 tsp | Soy sauce |
| 1 dash | Sesame oil |
| 1 whole lime(s) | Lime juice (fresh) |
| 1 tbsp | Cashew nuts, roasted |
| 1 tbsp | Cilantro (coriander) (chopped) |
Pile warm buckwheat soba into a medium bowl and top with steamed Chinese (or regular) broccoli, bok choy, baby shrimp (local, wild, and trap-caught if possible), cooked edamame, and spoonfuls of silken tofu.
Pour hot dashi broth over and drizzle with some soy sauce and toasted sesame oil.
Squeeze plenty of lime over everything and top with chopped toasted cashews and cilantro.
| Fruit | 0.2 |
| Grain | 0.8 |
| Meat | 0.4 |
| Meat Alternative | 1.0 |
| Vegetables | 1.1 |
