I began by brewing some green tea in two cups of boiling hot water. I then added about a teaspoon of dulse flakes, 1 package of refrigerated soft buckwheat soba noodles, some shredded purple cabbage for color, a few chopped baby spinach leaves, a sliced green onion, a handful of frozen Edame, and a few cubes of firm tofu. I flavored it up a bit with some Braggs liquid aminos, a shake of hot peppers and a few drops of sesame oil. I ended up with a hearty bowl of soup that put me over-the-top FULL! Mmmm....
recipe by Elizabeth A. Van Cleve
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