Miso & Ginger Soba Buckwheat Noodles Bowl

Miso & Ginger Soba Buckwheat Noodle Bowl | Made with a veggie or bone broth, this gluten free and healthy soup broth is healing and delicious!

I have a serious love for noodles. Rice still reigns supreme, but noodles come at a close second alongside crusty bread – they just make a meal that much more fun to eat! When I was at university, having stir-fry with noodles was a weekly occurrence, as it’s a cheap and easy meal that takes little to no time to prepare.

I may not be at University anymore, but I still love a good buckwheat noodle bowl. It’s just such a comfort food for me, and will usually go well with whatever veggies I’ve got to use up in my fridge.

It snowed in London the other day, and though it wasn’t enough to actually stick, but it was definitely enough to make me want to barricade myself indoors with a bowl of warmth. I needed something that would make me feel cosy, which this miso buckwheat noodles bowl definitely did. It was delicious, soothing and satisfying, and felt like the ideal comfort meal when to go with the ice-y and sloshy weather outside.

Miso & Ginger Soba Buckwheat Noodle Bowl | Made with a veggie or bone broth, this gluten free and healthy soup broth is healing and delicious!     Miso & Ginger Soba Buckwheat Noodle Bowl | Made with a veggie or bone broth, this gluten free and healthy soup broth is healing and delicious!

Miso & Ginger Soba Buckwheat Noodle Bowl
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 small red onion, chopped into half moons
  • 1 small carrot, shaved into long ribbons
  • ½ sweet red pepper, cut into strips
  • Handful trimmed green beans
  • 125ml coconut milk
  • 125ml broth
  • 75g buckwheat noodles
  • 1 cup baby spinach
  • Handful trimmed green beans
  • Coriander (Cilantro) leaves, for serving
Paste
  • 1 tablespoon miso paste
  • 2 cloves of garlic, minced
  • 1 thumb sized piece of fresh ginger
  • Handful coriander stalks
  • 1 tablespoon sesame oil
  • 1 tablespoon lemon juice
Instructions
  1. Place the red onions in a bowl and cover with water - this will remove the “bite” from eating them raw. If you don’t mind it, you can skip this step.
  2. Add all the paste ingredients into a small blender or food processor and blend until combined. Set aside.
  3. Cook your buckwheat noodles according to package instructions, drain and rinse under cold water. Set aside.
  4. Heat a wok or saucepan over medium heat, add 1 tablespoon cooking oil of choice, and add your veggies. Toss and then add the paste and broth, mixing well. Once it has reached a light simmer, add the coconut milk, noodles and spinach. Stir together until spinach has wilted.
  5. Serve topped with coriander (cilantro leaves) and chilli flakes.

 

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