Soba Noodle Soup
Light and Hearty.
I love this soup....especially during the holidays when there's so much rich and over-the-top goodies that we can find ourselves surrounded by. I made this right after Thanksgiving and it tasted it like nectar. Also, as the sickies (flu, colds, sore throats) start to sneak up on us....this is a very soothing meal and the ginger goes a long way with helping open up chest and sinus congestion.As the holiday season is beginning to be in full swing, keep this recipe in your repetoire of healthy "feel good" foods. This soup is easy to adapt to depending on what you have in your fridge...so have fun changing up and experimenting with different veggies...below is my favorite version. At the time of making this, I was out of soba noodles at home so I substituted rice noodles instead. The soba noodles are definitely more hearty and my first preference.
- 8 Oz Buckwheat Soba Noodles, cooked as per packet instructions
- 6-8 shiitake mushrooms, stems removed and sliced
- 8 cups vegetable stock or water
- 1 cup carrots, cut into thin strips
- 1 bunch kale, washed and cut into 1/2 inch strips
- 2 tablespoons olive oil
- 1/4 teaspoon asafetida or 1-2 cloves of garlic, minced
- 2 inch piece of ginger, cut into julienne strips or grated
- 2-3 tbsp low sodium soy sauce (or as per taste)
- Salt if needed, to taste
- Once the noodles are cooked, drain and rinse lightly with cold water and set aside.
- In a large sauce pot, heat olive oil on medium heat. When fully heated, add asafoetida/ garlic and ginger and mix for a few seconds. Then add carrots and mushrooms and sauté for 1-2 minutes.
- Add kale, vegetable broth and soy sauce and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes or until veggies are tender.
- Divide the noodles among soup bowls.
- Ladle the hot liquid on top of the noodles.
