Sesame Kale Soba

Have you heard? You are supposed to have at least four servings of dark leafy greens each week – that includes spinach, kale, and Swiss chard.

This leafy green used here is high in calcium (more so when it’s been cooked), iron, folic acid, and vitamins C and A. This recipe’s great because it’s satisfying and flavourful, and it’s so darn quick and simple to make! It’s also a dish that will incorporate nutritious sea vegetables (i.e. seaweeds) into your diet. Can be eaten hot or cold (makes a great out-of-the-house meal).

Yield: Makes about 3 servings


  • 1 large bunch green or black kale (about 8oz)
  • 1 (8-oz) package soba noodles (or spaghetti noodles if unavailable – preferably wheat free)
  • 3 tbsp tamari or shoyu soy sauce
  • 3 tbsp toasted sesame oil-packed
  • 1 large clove garlic* either grated or pressed
  • 1/2 tsp dulse powder (optional)
  • Freshly ground black pepper* to taste (a few generous twists)
  • 1/4 cup arame (a dark sea veggie), soaked for 5 minutes until soft, then drained (optional)
  • 3 tbsp unhulled sesame seeds


  1. Place a large pot of water on high heat to boil. Meanwhile, wash the kale thoroughly, remove the ends of the stems and discard, then chop kale to preferred size.
  2. Add the noodles to boiling water and cook for 4 minutes.
  3. Stir in the kale, and continue cooking until noodles are al dente, then drain and transfer noodles and kale to a large bowl and set aside.
  4. Combine the tamari and shoyu, oil, garlic, dulse, and pepper in a small bowl, mix well, then poor on top of noodles and kale.
  5. Toss gently with arame and sesame seeds, and serve.

*You can mix it up a little by using 1 tsp grated fresh ginger in lieu of garlic or replace a touch of wasabi paste for black pepper. *

Tip: Add grated lemon to the dressing and grated carrots. Do not add kale to cooking noodles just chop and add to mixture.

Recipe Source: Get It Ripe by Jae Steele