Soba Noodles

Preheat the oven to 425°F. Peel the plantain, then slice into half moons about ½ inch thick. Thinly slice the scallions. Destem the curly kale, then chop the leaves into bite-sized pieces. Peel the carrots and then continue to peel lengthwise to create “noodles” with your peeler. Trim, deseed, and mince the red Fresno chile.

Line a baking sheet with foil or parchment paper. Transfer the sliced plantain to the prepared baking sheet with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until browned in spots, about 12 to 15 minutes.

Place a large pot over medium-high heat. Once hot, add the sliced scallions and cook until charred in places, about 3 to 5 minutes. Add 3 cups water, white miso paste, coconut milk, tamari, and ¼ tsp salt. Whisk until the miso paste is dissolved and bring the charred scallion miso broth to a boil.

Add the chopped kale and to the pot and simmer until bright green, about 2 to 3 minutes. Add the soba noodles (directly from the package) and carrot noodles to the broth, and cook until heated through, about 2 to 3 minutes. Taste the broth and adjust seasoning with salt as needed.

Divide the soba noodles and charred scallion miso broth between large bowls. Top with roasted plantains, as much of the minced chile as you like, and toasted coconut. Soups on!