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Aromatic Curry-Cacao Masala Soup and Noodles

Featured in the Honolulu Star-Advertiser on February 5, 2020.



Aromatic Curry-Cacao Masala Soup and Noodles

  • 2 tablespoons sesame oil
  • 1 leek (white parts), sliced
  • 2 cups chopped shiitake mushrooms
  • 1 bunch broccoli, cut into florets
  • 2 cloves garlic, minced
  • 1 (13.5-ounce) can coconut milk
  • 1 (32-ounce) carton low-sodium vegetable broth
  • 1 tablespoon tamari
  • 2 tablespoons Cacao-Masala Spice
  • 2 tablespoons turmeric
  • 1 teaspoon cayenne or more to taste
  • 1 teaspoon red pepper flakes or more to taste
  • 2 peppercorns
  • 1-inch piece ginger, sliced
  • 3 heaping tablespoons miso paste
  • 1 (8.8-ounce) package soba (buckwheat) noodles or brown rice
  • Cilantro and lime for garnish


In a large pot, heat sesame oil on medium-high heat; add leek and mushrooms; sauté for 10 minutes, stirring until tender. Add broccoli, garlic, coconut milk and vegetable broth; bring to a simmer. Add tamari, Cacao-Masala Spice, turmeric, cayenne, red pepper flakes, peppercorns, and ginger; simmer for 5 minutes. Reduce heat to low; add miso paste; stir to combine. Cover and keep warm to enhance flavors until ready to use.

Cook soba according to package directions. Place into serving bowls; ladle the vegetables and broth on top. Garnish with cilantro and lime. Serves 4.

Approximate Nutrient Analysis per serving:
630 calories, 30 g fat, 20 g saturated fat, 0 mg cholesterol, greater than 1200 mg sodium, 80 g carbohydrate, 6 g fiber, 9 g sugar, 21 g protein


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