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When the coconut tree is tapped it produces a highly nutrient-rich "sap" that exudes from the coconut blossoms. This sap is very low glycemic, an abundant source of 17 amino acids, minerals, vitamins, and has a nearly neutral pH. A comparison between coconut tree sap and soy, shows that coconut sap contains 2-14 times the amino acid content of soy.
Organic coconut tree sap aged and blended with sun-dried, mineral-rich sea salt.
Quick Soba Noodles
8 ounces soba noodles
1/4 cup regular coconut aminos
3 tablespoons toasted sesame seeds
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon miso optional
1 teaspoon grated garlic
4 green onions
1.Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold.
2.Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso and grated garlic.
Slice the onions: Thinly slice the green onions on the bias using both white and dark green parts.
3.Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve.
Rinse your soba to remove starch!
Here’s an important note about cooking soba noodles: rinse them after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for soba, rinsing is necessary to remove starch the builds up during cooking.