Green Soba Soup
I love Asian flavors. This soup dish is made with soba noodles that are 100% buckwheat. It was an absolute pain in the rear to find soba noodles that weren’t partially wheat. I looked for 100% buckwheat at Kroger, at Target, at the organic gas station, at Sprouts. I eventually bought Eden brand at Whole Foods but it cost me almost $8 for 8 oz. (what?!). (Sidenote, it’s a good thing I only now, after three years, discovered there’s a Whole Foods close to the university teach at, as in 10 minutes away. I’ve only gone there twice and spent less than $25 each time. And I feel ridiculous parking my dirty, beat up car with 220,000 miles in that parking lot.) Conclusion: you should probably use sweet potatoe or rice noodles. Save yourself money on other things from Whole Foods. (They did have my favorite lotion on sale that day …)
But this soba is delicious and would still be fantastic with another noodle. I based the recipe loosely off a recipe from a 1992 Reader’s Digest Cookbook, The Live Longer Cookbook. (You can buy it for $0.01 on Amazon!) It has some silly ideas, like eating super low fat and sodium, but the recipes are actually pretty good. They’re lightweight, which is nice for summer. (The original recipe appealed to me because it was Asian and because it said it could be eaten hot, cold, or room temperature. But um yeah no. It’s lovely hot but looked very congealed cold so I didn’t try it. Had to add some more water before I reheated the leftovers.)
I also poked around the internet looking at soba recipes. This one at Tina’s Chic Corner has creamy peanut sauce, which inspired some peanut sauce on another meal this week. (Tina used gluten-y soba noodles. Why are you so difficult to find, “real” soba noodles?)
The original version I looked at in Live Longer had no vegetables except for two green onions. What? That’s not a meal. I decided to make it “green” with lots of yummy, in season veggies. I remedied the original recipe by adding tons of one of my favorite vegetables, snow peas! And jalapeno because I live in Texas. And fresh cilantro and basil. And way more green onions! And lime juice because I love limes so much. These all made it amazing!
It was pretty fast. I also liked it a few days later for lunch!
Green Soba Soup
Bring a pot of water to boil and preheat:
- 1 tablespoon coconut oil
in a skilled while you cut up the following vegetables:
- 6 oz. snow peas, remove the brown tips and cut in half
- 1 jalapeno, diced
- 1” of fresh ginger root, finely diced
- 5 green onions, thinly sliced
Saute the snow peas and jalapeno in the coconut oil for about 5 minutes. When the water boils, cook according to the package directions, around 8 minutes:
- 4 oz. 100% buckwheat soba noodles
Add the ginger and green onions to the skillet and saute for 2 minutes. Add and cook until heated through:
- 1/3 cup chicken or vegetable broth
- Juice of 1 lime
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon each fresh cilantro and basil
- 1/4 teaspoon sea salt
When the soba are soft, add 1/2 cup of the noodle cooking liquid to the skillet before draining. Add the noodles to the skilled and combine. Serve and enjoy!
Makes two servings.
Two very delicious servings. Each serving has 319 calories, 18 grams of protein per serving, and lots of vitamins. It’s a light lunch though, you will get hungry again soon. I love the flavors in this dish and will be making it again soon.