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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
Keyword Buckwheat Noodle
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 servings

Equipment

  • 2 quart soup pot with lid

Ingredients

  • 1 Carrot
  • 1 Celery
  • 2 Spring onions
  • 1 cup Cauliflower, chopped
  • 1 cup Broccoli, chopped
  • 1 Garlic clove, crushed
  • 1 tbsp Fresh ginger, finely chopped
  • 1 Lemon juice and zest
  • 1 tbsp Toasted sesame oil
  • 3 oz Sweet potato buckwheat Noodles
  • 2 cups Water boiling
  • Salt/pepper to taste

Instructions

  • Chop the vegetables and have them ready.
  • Place the oil in a medium size pot along with the garlic and spring onions. Sauté for a minute on low, or so until they start to caramelize.
  • Toss in the chopped vegetables, 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.

Video

Notes

  • Tofu is a lovely addition to the soup if more protein is desired.
  • Hot sauce, of course, is also another lovely addition.