Preparation time: 15 minutes


Cooking time: 15 minutes

Total time: 30 minutes

Servings: 4



For the noodles

4-6 handfuls of kale leaves

300 g of buckwheat noodles

6-8 shiitake mushrooms, sliced

2 teaspoons of coconut oil or ghee

2 brown onion, finely diced

2 medium-size chicken breast, chopped

2 long red chili, finely sliced

4 large garlic cloves, finely diced

4-6 tablespoons of Tamari sauce

For the miso dressing

3 tablespoons of fresh organic miso

2 tablespoons of Tamari sauce

2 tablespoons of extra-virgin olive oil

2 tablespoons of lemon or lime juice

2 teaspoons of sesame oil (optional)




  • Bring to boil a medium bowl of water. Add the kale and cook until slightly wilted, for 1 minute. Sieve out the kale and set aside, then, bring the water to the boil again. According to the package instructions, add soba noodles and cook for about 5 minutes. Rinse with cold water and keep aside.
  • Fry the shiitake mushrooms using a little quantity of ghee or coconut oil for 2-3 minutes to turn brown on each side. Add sea salt and set aside.
  • Place the frying pan over medium-high heat and heat additional coconut oil or ghee. Pour in the chili and onion and cook for 2-3 minutes before adding the chicken pieces. Cook over medium heat for 5 minutes, occasionally stirring before adding the garlic, tamari sauce and little water. Stir steadily until the chicken has been cooked thoroughly for another 2 to 3 minutes.
  • Add the kale and soba noodles as you toss through the chicken. Mix the miso dressing and drizzle over the noodles when you’re done cooking


Nutrition: Calories: 246 Fat: 18g Protein: 2g Carbohydrate: 19g Fiber: 5g