Colorful, multi-textured and full of flavor, this is a gorgeous soup starring powerhouse shiitakes. If gluten is a concern, be sure to purchase 100% buckwheat noodles. Don’t be intimidated by the number of ingredients, the first 10 are simply thrown in a pot for the broth.
2 inch knob fresh ginger, sliced
1 head garlic, cut crosswise
4 green onions, trimmed
2 carrots, cut into chunks
1 fresh thai pepper
3 bunches baby bok choy (reserving a few pretty leaves for garnish)
1 stick lemongrass, pounded
2 T. low sodium tamari
1 t. sesame oil
8 cups water
6 ounces buckwheat (soba) noodles
12 ounces shiitake mushrooms, cleaned and sliced thin
2 green onions, sliced thin
6 radishes, sliced thin
1 red bell pepper, julienned
juice of 1 lime
- Put first 10 ingredients into a pot. Bring to a boil, reduce to low heat and simmer 1 1/2 hours. Season with salt (or a bit more tamari) & pepper to taste. Keep warm.
- Cook soba noodles according to package instructions. Drain.
- Meanwhile, lightly sauté shiitake mushrooms in a bit of olive oil.
- Between 4 soup bowls, divide noodles, mushrooms and broth. Top with green onions, radishes, bell pepper, watercress, bok choy leaves, and a squeeze of lime.
Despite it’s name, buckwheat bears no relation to common wheat. It is not a grain, but rather a fruit seed that is gluten-free. However, most soba noodles sold in a grocery store are a combination of traditional wheat and buckwheat. While the price tag will likely make it clear which is which (100% buckwheat noodles are expensive), read labels to be sure.
TOTAL FAT 2.5G
SAT FAT 0G
DIABETIC EXCHANGES: 2 STARCH, 2 VEG