Saturday, May 19, 2018

Soba Buckwheat Noodle Soup for #SoupSaturdaySwappers

The theme for this month's Soup Saturday Swappers is a Meatless Soup.    I had all kinds of ideas, from the elaborate to the simple.  BTW, this is hosted by P~ of The Saucy Southerner
I had some Soba Buckwheat Noodles in the fridge that Chef Yaki of Fortune Noodles sent me as a thank you for participating in a cooking contest last year.  I also have some Ramen noodles they sent at the same time.
 The theme this month is Let's Go Meatless.

I made a lovely stock from some roasted vegetables.
Before
 and after
Then I added a little bit of this, a little bit of that, and came up with something I'll be making again, as soon as I get some more noodles.

To start with, roasting vegetables for a soup stock, whether you're using meat bones as well or not, adds a richness and complexity to the broth that is hard to get just dumping some veggies into the pot along with some water.
For the stock, I used scraps, some carrot, a wizened tomato, some celery, leftover peas and corn, a garlic clove, an onion and some bok choy that was a little past it's good to go date.   I tossed all of them with some olive oil, maybe a tablespoon, and put them into a 450 degree oven, and then decided that it was too hot to have the oven on, so I broiled them for about 5 minutes or until they started to caramelize.  After that I placed them in a pot with 6 cups of water ( I actually measured it), and simmered them for 45 minutes. Drained them and discarded the veggies, they were a hopeless mess by then.   I kept the stock.

I've used soba noodles in the past in a salad, and it was really good, but this time I added them to the hot veggie stock, along with Bok Choy, Carrot strips and large green onions.


Yield: 2 servings

Soba Noodle Soup

prep time: 10 minscook time: 45 minstotal time: 55 mins
This meatless soup is perfect for a light lunch.

ingredients:


Stock
1- 2 carrots, peeled and cut into chunks
1 Onion- peeled and quartered
1-2 stalks Celery - cut up
2 baby Bok Choy
1 Roma tomato, quartered
1 tablespoon olive oil
 6 cups water
1/2 teaspoon salt



Soup
1 package Soba Noodles- I used the pre-cooked noodles from Fortune Noodles
2 baby Bok Choy
1 Carrot cut into matchsticks
1 spring onion, cut into strips
1 tablespoon Sweet Soy Sauce
4 cups veggie stock
1 teaspoon sesame seeds for garnish

instructions:

For the stock:

Toss all the vegetables with olive oil and either broil under hi for 5-7 minutes or bake in 450 degree oven until all the veggies are browned and caramelized, about 20-25 minutes, stirring them midway.
Add all the ingredients to 6 cups of water and simmer for 45 minutes to one hour.
Taste and add salt if desired. 

For the soup:

Add carrots, bok choy and the onion to the stock, bring to a boil and let simmer until the veggies are tender.  Add the pre-cooked noodles and let simmer for an additional 2-3 minutes.  Add the Sweet Soy sauce to taste. 
Serve with a sprinkle of sesame seeds on top. 

NOTES:

Note:  Eat it 'Italian style' swirling the noodles on a fork and a spoon, then drink the soup.  I only did this because I didn't want to wear a bib and the noodles dripped, down my chin, onto my top...
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

13 comments:

  1. Gotta love a soup that you eat with a fork. YUM

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  2. Lots of great flavor in this soup!

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    Replies
    1. It was very flavorful, and easy to make as well.

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  3. Sid, I love it that you made your own stock! Love, love, love! And I do the exact same thing: clean out my crisper drawers when I make mine! This sounds divine! Thank you for participating! <3 P~

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    1. I try to keep a container in the freezer for bits and pieces of leftover veggies that can be thrown into a stock pot,and use all those tired veggies as well for stock.

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  4. I need to think of this when my veggies start to "wizen!" This sounds delicious!

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    Replies
    1. LOL, those wrinkled veggies can still be used.

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  5. This sounds crazy unique...and in the best way possible.

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  6. It's almost like a ramen- love noodle soups like this- but they are messy!

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    Replies
    1. They were, but boy were they good. And messy, which is why I ended up eating the noodles 'italian style', and I'll do it again.

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  7. Hi Sid,
    This looks like a delicious soup! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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