Soba Noodle Soup w/ Kale and other goodies.
 
 
Author:
Serves: Serves 4
Ingredients
  • 8 Oz Buckwheat Soba Noodles, cooked as per packet instructions
  • 6-8 shiitake mushrooms, stems removed and sliced
  • 8 cups vegetable stock or water
  • 1 cup carrots, cut into thin strips
  • 1 bunch kale, washed and cut into ½ inch strips
  • 2 tablespoons olive oil
  • ¼ teaspoon asafetida or 1-2 cloves of garlic, minced
  • 2 inch piece of ginger, cut into julienne strips or grated
  • 2-3 tbsp low sodium soy sauce (or as per taste)
  • Salt if needed, to taste
Instructions
  1. Once the noodles are cooked, drain and rinse lightly with cold water and set aside.
  2. In a large sauce pot, heat olive oil on medium heat. When fully heated, add asafoetida/ garlic and ginger and mix for a few seconds. Then add carrots and mushrooms and sauté for 1-2 minutes.
  3. Add kale, vegetable broth and soy sauce and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes or until veggies are tender.
  4. Divide the noodles among soup bowls.
  5. Ladle the hot liquid on top of the noodles.
Notes
Vegan Notes: Completely Vegan!

Gluten Free Notes: Completely Gluten Free!

Yogic Cooking/ Ayurvedic Notes: To make sattvic, replace mushrooms with celery and use asafoetida instead of garlic.

Depending on your Ayurvedic body constitution (dosha), you can switch out the vegetables or grain depending on what suits your body type best.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/soba-noodle-soup-2/