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Soba Breakfast Bowl

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Total Time 15 minutes
Course Breakfast
Servings 2 servings

Ingredients
  

  • 3 1/2 oz buckwheat soba noodles
  • 1 1/2 tsp tamari
  • 1 1/2 tsp rice vinegar
  • 4 eggs
  • 4 cups kale leaves (stems removed and roughly chopped)
  • 1/4 cup water
  • 1 tbsp sesame seeds (black)

Instructions
 

  • Cook the soba noodles according to directions on the package. Drain and rinse with cold water until cooled.
  • Toss with tamari & vinegar and set aside.
  • Heat a non-stick skillet over medium heat and cracks eggs into skillet. Cook until whites are set and yolks are cooked to your liking. Repeat for each serving and transfer to plate.
  • Gently scrape any bits and wipe down skillet. Add kale leaves and water over medium heat.
  • Cook for about 3 minutes or until wilted. Drain any excess liquid.
  • Divide kale and soba noodles into bowls. Top with fried eggs, black sesame seeds, and more tamari if desired.
  • Enjoy!