Gluten Free Buckwheat Noodle Soup
- Prep: 10m
- Cook: 20m
- Serves: 2
There's nothing like the warming effect that a noodle soup provides in the winter months; try our wholesome gluten free noodle soup with soul-hugging star anise, a traditional Vietnamese ingredient used for these types of dishes.
Method
- Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
- To the oil add the diced shallots and cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
- Chop the end off of each spring onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each spring onion.
- Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
- Carefully pour the veggie stock into the pot and bring to a simmer. To the pot add the star anise and tamari. Cover and continue to simmer for 10 minutes.
- Remove the lid from the pot and carefully remove each star anise from the soup.
- Add the sliced mushrooms, uncooked Amisa Buckwheat Spaghetti, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender and mushrooms are cooked. Season to taste.
- Divide between bowls and garnish with chilli flakes and sesame seeds (optional).
Recipe by Amisa
Ingredients
All to be sourced organic where possible
- 1 tbsp olive oil
- 3 shallots (diced)
- 1 bunch spring onions
- 4 cloves garlic (minced)
- 2 tbsp ginger (fresh, minced)
- 1 litre veggie broth
- 2 whole star anise
- 2 tbsp Tamari
- 250g sliced white mushrooms
- 1.5 heads bok choy (roughly chopped)
- Sesame seeds (for topping)
- Chilli Flakes (for topping)
- Buckwheat Spaghetti