Asian Buckwheat Soba Noodle Soup

Serves about 4.



  1. In a large saucepan, heat vegetable broth on high. Bring to a boil.
  2. Add lemongrass, ginger, garlic, cilantro stems, white part of the green onion, and peppercorns. Reduce heat to low and let simmer for 30 minutes.
  3. 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.
  4. Toss soba noodles with sesame oil. Divide evenly among 4 large soup bowls.
  5. 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.
  6. Strain the broth, reserving a 4 smaller pieces of lemongrass, if desired. Add a piece of lemongrass to each soup bowl.
  7. 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.
  8. Serve with bean sprouts, cilantro leaves and a wedge of lime.

Nutritional information per serving: 

Calories: 290
Fat: 3.5 grams
Carbohydrates: 53 grams
Fiber: 3.5 grams
Protein: 10 grams
Weight Watchers Points:  7

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