Easy Green Buckwheat Soba Noodle Soup is perfect for chilly winter days. The buckwheat means the soup is gluten-free, and this soup is very healthy with protein and fiber.
Easy Green Buckwheat Soba Noodle Soup (vegan, gluten-free, oil-free)
My easy green buckwheat soba noodle soup has a long grocery list. Does anyone else shout their grocery list at Alexa (as in Amazon’s Echo), haha?
Thank goodness for that shopping list feature, it really helps with a list as long as this one.
But believe me, it’s a list that’s worth it.
With leaves tumbling down the street, and a brisk bite to the morning air, I start hearing the word “soup” in my house.
So I will spend the next few weekends making broths and freezing them, so we can do a few grab and thaw lunches or dinners.
You don’t have to make the broth from scratch, however. There are plenty of healthy version at the grocery stores these days. But if long ingredient lists don’t scare you, you might try it.
Using either store-bought broth or homemade, I do think you will love this recipe.
Filled with flavor and comforting healthy noodles, this easy buckwheat soba noodle soup will give you the boost of energy you need to accomplish all your fall goals. The broth is vegan, gluten-free, oil-free save for the browning of a few veggies. I personally do not like oily soups.
And this one is an easy one-pot veggie noodle soup that is flavorful, savory and filling! A wonderful easy dinner or lunch on a chilly day.
How Healthy Is Buckwheat?
Buckwheat contributes fiber, magnesium, protein, essential vitamins and minerals including B, folic acid, copper and zinc.
You can make the vegetable broth from scratch (recipe below) or – save an hour of time and buy a great vegan brand here. Enjoy your soup!
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- 6 cups water
- 1 tbsp olive oil
- 1 white onion chopped
- 1 carrot chopped
- 1 bay leaf
- 1 tsp rosemary
- 1 garlic clove chopped
- 1 stalk of celery chopped
- 2 scallion bulbs chopped
- 3 cups broccoli florets
- 1 cup bok choy chopped
- 1 cup zucchini chopped
- 1 cup spinach chopped
- 1 cup kale chopped
- 1 tbsp soy sauce
- 1 tbsp cilantro chopped
- 1 tsp ginger chopped
- Himalayan Salt and Black Pepper to taste
- 1/4 cup lime juice
- OR buy a good quality vegan vegetable broth (I use (I use this brand)
- 1 package buckwheat soba noodles (I use this gluten-free brand) Choose carefully for gluten-free noodles. Some other brands process in a wheat-contaminated facility.
- 2 cups steamed broccoli florets
- 1 zucchini sliced
- 10 cashews
- 1 tbsp sesame seeds
- 2-4 cups vegetable broth Either homemade or bought
- 1/4 cup chopped scallion bulbs
- 1/4 cup cilantro
First the broth
- In a deep pot, saute the onions in olive oil until edges are brown, add garlic and ginger, stir a few minutes, then add rosemary, bay leaf, rest of vegetables, and saute 1 minute. Add 6 cups of water, and simmer low for about 30 min. Strain off veggies, and the remaining liquid stock is your broth.
- Mold strained veggies into patties and bake 15 minutes, 350 degrees, or until cooked through. Serve with your favorite spicy sauce! Or refrigerate them until tomorrow since, right now, your soup's on!!
Prepare Soup Ingredients
- Steam broccoli and zucchini coins until hot (we like them nearly raw), and prepare soba noodles according to package directions.
- Pour heated broth into a shallow soup bowl, add noodles, on top of those add raw mushrooms and celery, steamed broccoli and zucchini, sprinkle cashews, scallions, sesame seeds and cilantro, and stir in lime juice. Add salt and pepper to taste. Serve with chop sticks!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.