Its starting to feel “winter – cold” here in Seattle. Soups of all kinds seem to be what we are in the mood for and the best meal ideas for lunch or dinner. We have come up with some pretty unique and healthy soups so far this fall, but this one is something new. We experimented with Buckwheat noodles, a type of noodle that became popular in Japan during the late 1800s. Made from buckwheat flour, buckwheat noodles are fat free and cholesterol free and are a good source of nutrients like manganese, lean protein, carbohydrates and thiamine.
What you need:
asparagus, sliced in 2 inch pieces
1 quart organic vegetable broth (low sodium)
1 package buckwheat noodles
1 onion, sliced
3 cups of shitake mushrooms, diced
1/4 cup cilantro
2 cloves garlic
1 tsp coconut oil
First start by prepping all veggies, cilantro and garlic. Slice each asparagus stick in 2 inch pieces, dice mushrooms and onions, peel and dice garlic, and set aside these. Wash and pick off cilantro leaves, throwing away the stems and then dice.
For the buckwheat noodles, following cooking instructions on bag, and make sure you do not overcook! They typically cake 2-3 minutes then rinsed and set aside.
Place garlic in the soup pan with coconut oil, cook till garlic begins brown (1-2 minutes) add onions, mushrooms and asparagus, cooking for a 3-4 minutes. Add vegetable broth to soup pan and then toss in the pre-cooked noodles for 2-3 minutes. Squeeze in 2 limes, pour in bowls and top with cilantro.
Vegan, Gluten Free