Asian Buckwheat Soba Noodle Soup
Serves about 4.
- 1 250 g/9 oz package buckwheat soba noodles
- 1/2 teaspoon sesame oil
- 2 stalks lemongrass
- 5 cloves garlic, sliced
- 5 slices ginger
- 5 whole peppercorns
- 1 200 g/7 oz package bean sprouts
- 1 bunch cilantro, stems chopped and leaves reserved for garnish
- 1 lime, cut into wedges
- 1 teaspoon Bragg’s Liquid Aminos or gluten-free tamari
- 1 carrot, peeled and grated
- 1 100 g/3.5 oz package enoki mushrooms
- 1 bunch green onion, white part chopped finely, green part chopped on the bias and reserved
- 6 cups light vegetable broth
- 1/4 teaspoon red chili flakes
- In a large saucepan, heat vegetable broth on high. Bring to a boil.
- Add lemongrass, ginger, garlic, cilantro stems, white part of the green onion, and peppercorns. Reduce heat to low and let simmer for 30 minutes.
- Meanwhile cook buckwheat soba noodles in a separate pot according to package instructions. You’ll want to noodles to be slightly al dente because the hot lemongrass broth will end up cooking the noodles a bit further. Drain and rinse the noodles in cool water.
- Toss soba noodles with sesame oil. Divide evenly among 4 large soup bowls.
- Divide enoki mushrooms, grated carrot and green onion into 4 and layer over top buckwheat noodles. There should still be plenty of room in the bowl for the broth.
- Strain the broth, reserving a 4 smaller pieces of lemongrass, if desired. Add a piece of lemongrass to each soup bowl.
- Return broth to pot and add Braggs or tamari and dried chili flakes. Bring to a boil over high heat for just a few minutes to get the broth very hot. Immediately pour broth over the prepared soup bowls and let stand for 5 minutes to heat through all the ingredients.
- Serve with bean sprouts, cilantro leaves and a wedge of lime.
Nutritional information per serving:
Fat: 3.5 grams
Carbohydrates: 53 grams
Fiber: 3.5 grams
Protein: 10 grams
Weight Watchers Points: 7