Buckwheat soba noodle soup is teeming with slurpy buckwheat soba noodles and savory vegetables and perfect for chilly winter days. Gluten-free soup, high in protein, fiber and magnesium.
1packagebuckwheat soba noodles (I use this gluten-free brand) Choose carefully for gluten-free noodles. Some other brands process in a wheat-contaminated facility.
Steam broccoli and zucchini coins until hot (I like them nearly raw), and prepare soba noodles according to package directions.
Assemble Buckwheat Soba Noodle Soup
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!
Notes
To make homemade broth.Celery Scallions Broccoli Bok choy Zucchini Spinach Kale Carrot Onion Flavors: Soy sauce, cilantro, ginger, salt, pepper, lime juice, garlic, rosemary, bay leaf, olive oilIn 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.