Buckwheat Noodles and Oriental Style Soup
Dive into the warmth of this Buckwheat Noodles and Oriental Style Soup, a hearty and wholesome recipe that fuses traditional Asian-inspired flavors with nourishing ingredients. Featuring earthy buckwheat noodles (soba) paired with a fragrant broth of garlic, ginger, soy sauce, and mirin, this soup is a perfect balance of umami richness and fresh, vibrant veggies like baby bok choy, julienned carrot, and mushrooms. The addition of tender cubes of tofu and a sprinkle of optional chili flakes or sesame seeds takes this dish to the next level. Quick and easy to prepare in just 45 minutes, this recipe is ideal for cozy dinners, offering a naturally gluten-free, plant-based meal that’s both satisfying and nutrient-packed. Pair it with green tea or serve it as a light, yet hearty, weeknight option—your taste buds will thank you!
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Recipe Information
Ingredients
- 250 grams Buckwheat noodles (soba)
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves
- 1 thumb-sized piece Ginger
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin (or rice vinegar)
- 1 liter Vegetable stock
- 150 grams Button mushrooms, sliced
- 1 large piece Carrot, julienned
- 2 heads Baby bok choy
- 2 stalks Spring onions (green onions), sliced
- 200 grams Firm tofu, cubed
- 0.5 teaspoons Chili flakes (optional)
- 1 sheet Nori sheets, shredded (optional)
- to taste Salt
- to taste Black pepper
- 1 tablespoon Sesame seeds (for garnish, optional)
Instructions
Bring a pot of water to a boil. Cook the buckwheat noodles according to the package instructions (usually 5-7 minutes). Drain, rinse under cold water, and toss lightly with 1 tablespoon of sesame oil to prevent sticking. Set aside.
In a large pot, heat the remaining 1 tablespoon of sesame oil over medium heat.
Add minced garlic and grated ginger to the pot and sauté for 1 minute until aromatic.
Pour in the vegetable stock, soy sauce, and mirin. Stir to combine, and bring the mixture to a simmer.
Add sliced mushrooms, julienned carrot, and cubed tofu to the broth. Simmer for 10 minutes until the vegetables have softened slightly.
Slice the baby bok choy lengthwise into quarters and add them to the pot. Simmer for an additional 3-5 minutes until tender.
Season the soup with salt, black pepper, and chili flakes (if using) to taste.
To serve, divide the buckwheat noodles among four bowls. Ladle the hot soup over the noodles, ensuring an even distribution of vegetables and tofu.
Top each bowl with sliced spring onions, shredded nori (optional), and sesame seeds if desired.
Serve immediately and enjoy this comforting, umami-rich dish!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8039 mg | 350% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 42.2 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2145 mg | 165% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4695 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
