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Sweet Potato Buckwheat Noodle Soup
Sweet Potato Buckwheat Noodle Soup, a healthy vegan dish, gets its zing from ginger, garlic, lemon and sesame oil.
Course
Soup
Cuisine
Asian Fusion
Prep Time
30
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
1
servings
Calories
300
kcal
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
Tofu is a lovely addition to the soup if more protein is desired.
Hot sauce, of course, is also another lovely addition.
Nutrition
Calories:
300
kcal