Other optionals: shaved carrotedamame, sesame seeds, etc.
For the soup:
½can diced tomatoes
good pinch sugar
small knob of fresh gingergrated
1.5cupsvegetable broth
splash of soy sauce
1egg
sesame oiloptional
fish sauceoptional
Instructions
For the noodles:
Cook the buckwheat noodles as directed in a pot of salted water. Several minutes before the noodles are done, stir in the kale and continue to cook until kale is wilted and bright green and noodles are done. Drain.
Meanwhile, mash the avocado and miso in a bowl with a fork. Add a squeeze of lemon or lime, if using. Add the noodles and kale (and any optional veggies) and stir to coat. Eat!
For the soup:
Heat a medium pot over medium heat (i.e. the same pot you just used to boil noodles). Add the tomatoes and sugar and cook for a couple minutes until hot. Add the ginger, broth and soy sauce and bring to a boil. Boil for about 5 minutes. (I am usually too lazy to prep all my ingredients beforehand and usually stand over the pot grating the ginger into the broth with my lemon zester while it comes to a boil.)
In a small bowl, whisk the egg until broken up. Slowly stream the egg into the pot with one hand while stirring the soup with the other. Finish with a drizzle of sesame oil and/or fish sauce if you like.