Sweet Potato Buckwheat Noodle Soup, a healthy vegan dish, gets its zing from ginger, garlic, lemon and sesame oil.
Dinner for one, meatless Monday will be more inviting with gluten-free sweet potato buckwheat noodles, simmered in a healthy Japanese style veggie soup.
Fast and Easy Noodle Soup
Most noodles take about 12-minutes to cook, which isn’t long, and also need to be cooked in a second pot.
But a healthier, gluten-free noodle cooks in half the time and can be added directly to the soup.
These sweet potato buckwheat noodles are not just flour and water, like most noodles, but have a slightly sweet flavor and protein rich buckwheat.
While we might think of buckwheat as a grain, it is in fact a seed harvested from a flowering plant related to rhubarb.
Vegan Buckwheat Japanese-style Noodle Soup
This noodle soup is just pure vegan goodness. No gluten, no dairy, no meat and no fish. The flavors are derived from the vegetables, ginger, garlic and toasted sesame seed oil.
Since this bowl of warm goodness is created for those meals when eating alone, by all means, swap out for some of the ingredients you might already have in your fridge.
Other Vegan Recipes You Are Sure To Love
For other delicious and easy vegan recipes, you might enjoy my Smoked Vegan Garden Gumbo, a lovely soup made from summer’s harvest of okra.
There’s always stuffed grape leaves in my home, and so for some of my kids I deviated from my mom’s traditional recipe and made a delicious Vegan Stuffed Grape Leaf recipe for them.
I’ll leave you with one more, my Vegan Meatballs which I love with pasta and even more on top of a pizza!
Sweet Potato Buckwheat Noodle Soup
Some of the best flavored soup stock comes from vegetables and herbs alone. The addition of meat or seafood, while adding their own flavor, add fat.
Fat, or should we say oil, comes also from seeds and nuts. In this soup the toasted sesame seed oil adds both an element of fat and loads of flavor.
Since the sweet potato buckwheat noodles are very gentle in flavor, I wanted to bring a bit more zing to the soup by elevating the other ingredients.
Caramelizing the spring onions and garlic until lightly toasted also bring another layer of flavor to the soup broth, so do take a few minutes to brown these first before layering on the remaining flavors.
Ingredients Needed
- Carrot
- Celery
- Spring onions
- Cauliflower
- Broccoli
- Garlic
- Fresh ginger
- Lemon juice and zest
- Toasted sesame seed oil
- Sweet Potato Buckwheat Noodles
- Water
- Salt and pepper
Equipment Needed
- Soup pot with a lid
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Garlic press
- Tongs
- Ladle
- Stovetop or burner
Sweet Potato Buckwheat Noodle Soup
Ingredients
- Carrot – 1, chopped
- Celery – 1, chopped
- Spring onions – 2, chopped
- Cauliflower – 1 cup, chopped
- Broccoli – 1 cup, chopped
- Garlic – 1 clove, crushed
- Fresh ginger – 1 tbsp, finely chopped
- Lemon – juice from one, plus a little zest
- Toasted sesame oil – 1 tbsp
- Sweet potato buckwheat Noodles – 3 ounces,
- Water – 2 cups, boiling
- Salt/pepper to taste
Instructions
- Place the oil in a medium size pot along with the garlic and spring onions. Sauté for a minute or so until they start to caramelize.
- Toss in the chopped veggies, ginger, lemon juice with a little zest, salt and pepper and stir for a minute on high heat.
- Pour in the boiling water, add the noodles, stir, cover and cook on medium for about 5-minutes. Ready to serve.
Notes
Nutrition
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
