Buckwheat Noodle Soup


I don’t usually choose soup. I tend to get bored after a few mouthfuls of sameness and bored of the basic flavours. Asian soups are more interesting. This one excites me because it has flavour, crunchy veggies and soft noodles. You can knock this up in a matter of minutes and it is delicious!

Recipe (per person)

1 Cup Water
1 Clove Garlic
2 Tsp Tamarind Paste
1 Tbsp Tamari or Soy Sauce
Buckwheat Noodles
1/2 Tsp Cayenne Pepper
1 Carrot
1/2 Head Pak or Bok Choy
1 Thumb Ginger Root
1/2 Small Lemon, Juiced

Heat the water with finely sliced ginger, minced or bruised garlic clove (I just bruise mine so I can pick it out at the end), tamarind paste and tamari, cayenne and lemon juice. While this heats, cook noodles in a seperate pan. Shred your veggies into a size and shape you like and throw in to the seasoned water. Mix in the cooked noodles and serve when the veggies have softened slightly.

For extra protein, add some toasted nuts or tofu cubes. You can swap and change the flavours to what suits you. Enjoy!


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One thought on “Buckwheat Noodle Soup

  1. Wild Juggler March 8, 2013 at 11:05 pm Reply

    I prefer Asian soups as well, so long as they are vegan. Great recipe, I used to make something very similar to this, minus a few ingredients.

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