I came across soybean spaghetti recently and decided to try it. I must say, I liked it! Being a long-time lover of traditional white pasta did not affect my opinion of soy pasta at all. I have eaten tofu before. I knew what I was getting into.
About soybean spaghetti: it’s definitely different from regular spaghetti, but if you’re someone who’s okay with zoodles (zucchini noodles), cauliflower crusts and things of this nature, soy spaghetti will seem acceptable to you.
One unexpected perk of soybean noodles is that you can enjoy an all-veggie and pasta dish and NOT FEEL HUNGRY afterward. No need to search around for extra protein to add in. The noodles ARE the carbs AND the protein. Brilliant!
Here’s what I did with mine. Keep in mind, they provide cooking instructions on the box like you’ll find with all other pastas… but I chose to completely ignore these and just wing it.
I felt like going ultra healthy with my dinner on this particular day. I had kale in the fridge. I washed, removed the ribs and added it to a pot with a little water and turned it on medium-high to get things going. When the water began to boil, I lowered it to a simmer, drizzled in some olive oil and added a couple of cloves of garlic.
Stir it around, keep the heat on medium-low and then add half a big can of diced tomatoes with the juice. Let’s say it was 2 cups of canned tomatoes. Stir again, bring the heat a bit higher.
I love “umami” flavor (this is the word they use to describe flavoring that increase the… let’s call it savory, but I don’t think that quite explains it.) If you love food made Parmesan cheese, mushrooms, wine, and fish sauce (not necessarily together), then you’re a fan of umami.
So, I wanted some umami in my dish. I poured in some chicken broth and then a teaspoon of fish sauce. If you don’t have fish sauce, no worries. This is a hard-core ingredient used in Asian dishes.
I continued cooking until the aromas began to mingle. Then I pulled some of the soybean spaghetti strands from the package. You have to be careful about this. Before cooking, the thin and fragile noodles break easily and fly all over the place. I carefully set them into the pot of the simmering kale, tomato and broth. Then I ladled the liquid that it was all cooking in over the noodles and popped on a cover.
Keeping in mind the fragile noodles, I let them wilt a bit as they cooked. Then I reached for my handy kitchen tongs and used those to carefully turn the noodles over in the pot and mix them up with everything else so they were well-covered and could have a few more minutes of cooking time.
After maybe another five minutes, the noodles had become tender – al dente as they call it. I did a taste-test, found their texture pleasing, and turned off the heat from the stove.
Then I used the tongs to serve myself a bowl of noodles, kale and tomato. Poured some of that good broth over all. Had myself a very nice and filling lunch!
Here’s the simplified recipe breakdown for you:
Kale, Tomato and Soybean Noodles in Broth – Recipe
- 3 big kale leaves, washed, with ribs removed
- 2 cups diced, canned tomatoes in juice
- 3 Tbs. olive oil
- 2 cloves garlic, diced or whole
- 1 cup chicken broth
- 1 tsp fish sauce
- 1/3 package of soybean spaghetti
- Salt and pepper to taste
Add kale leaves to a quart-sized pot. Add about 1 cup water and bring to a boil. Add olive oil and garlic cloves. Stir and lower heat to medium or medium-low to simmer. Add diced tomato, chicken broth, fish sauce, salt and pepper. Toss as it cooks – about 7 to 10 minutes until kale looks wilted.
Carefully transfer soybean spaghetti to the pot. Use a ladle to scoop broth over the noodles. Cover and let cook, tossing gently using a pair of tongs, as the noodles become softer and easier to handle without breaking. Let cook for about six more minutes until noodles are fork-tender and flavors have mingled nicely together.
Use tongs to serve yourself up a bowl of noodles. Ladle some kale, tomato and broth over all, season with salt and pepper to taste. Makes a healthy, hearty and filling lunch or light dinner!
What’s Good About Soybean Spaghetti?
- Gluten-free, complex carbs
- 24 grams of plant-based protein to fill you up
- Soy product boosts estrogen naturally – ideal for women of a certain age
This box of soybean spaghetti makes about 4 bowl-sized servings. The Amazon product listed is a 2-pack.