Soba rice noodle soup


Total time: 35m
Preparation Time: 35m

Servings
For 2 people


Author

Lauren - vegan kitchen


Nutritional Information

Contains 436 Kcal, 9g Protein, 60g Carbohydrates, 17g Fat


Ingredients

  • Vegetable broth
  • 1 cm ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 2 tbsp rapeseed oil
  • 2 tbsp soy sauce (e.g. tamari)
  • 500 ml water
  • 1 tbsp miso paste
  • 50 g carrots, sliced
  • 50 g courgettes, sliced
  • 1 leaf Swiss chard, sliced
  • Rice & noodles
  • 100 g sushi rice
  • 100 g dried soba noodles (made of pure buckwheat flour)
  • salted water, boiling
  • a little sesame seeds
  • a little lemon juice

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Instructions

  • Vegetable broth

    Sauté the ginger, garlic and onion in the oil. Pour in the soy sauce and water, add the miso, bring to the boil. Add the vegetables, simmer the broth for approx. 10 mins.
  • Rice & noodles

    Cook the rice according to the instructions on the packet. Cook the soba noodles in salted water until al dente. Serve the vegetable broth in soup bowls/dishes, add the noodles and rice. Sprinkle with the sesame seeds and add a drizzle of lemon juice.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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