Nourishing Soba Noodle Soup
There was a time when I would scour the Internet for the best makeup. Then I became obsessed with finding the most effective skincare. But as I delve deeper into the subject of beauty, I find that looking good is the direct result of what you eat. And the results are more apparent as you age.
This dish is fat free, gluten free, vegan, and delicious to boot. Soba noodles are made of buckwheat (kuttu ka atta), a seed high in protein and fibre. The soup also contains immunity boosters such as fresh turmeric root and ginger that are perfect for when you have the flu. Plus, shiitake mushrooms that are packed with vitamins B, D, and are used to fight cancer in traditional Chinese medicine. Of course, if you want to make it using chicken, meat, or fish stock with added egg and prawns, please feel free to do so.
Cooking time: Less than 10 minutes
Ingredients: (For one serving)
1 bundle soba noodles
1 cube vegetable stock (you can also make your own)
4 dried shiitake mushrooms (soaked in hot water for 15 minutes)
1 head bok choy
1 inch-sized piece of ginger, sliced
1 inch-sized piece of fresh turmeric root, sliced
6-7 snow pea pods
1 tsp low sodium (or normal) soya sauce
A handful bean sprouts
Chinese seasoning/ chilli flakes (optional)
- Boil one and a half glasses of water and then add the vegetable stock, mushrooms (with their water), ginger and turmeric. Cover and let boil for 5 minutes.
- Then add the soba noodles and cook for 3 minutes.
- Stir in the bok choy, snow peas, soya sauce and bean sprouts. Bring to a boil, take it off the flame and add bean sprouts, coriander and Chinese seasoning.