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, which is a whole grain similar to quinoa.
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.
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.
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.
- Spring onions
- Fresh ginger
- Lemon juice and zest
- Toasted sesame seed oil
- Sweet Potato Buckwheat Noodles
- Salt and pepper
- Soup pot with a lid
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Garlic press
- Stovetop or burner
RAMENCourse: SoupCuisine: Asian FusionDifficulty: Easy
Gluten-free sweet potato buckwheat noodles, simmered in a healthy Japanese style vegan soup.
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
- 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.
- Tofu is a lovely addition to the soup if more protein is desired.
- Hot sauce, of course, is also another lovely addition.