I’m still toying with the idea of going gluten free (GF), which means if I ever really do commit to this, I’m going to need an arsenal of recipes. Even the simplest of soups can seem daunting to create without flour. It seems to me that the real key to GF is reading and doing your research.
Soba noodles are great “pasta” option, but you need to read the label and be sure they are made from 100% buckwheat and are truly GF. You also need to double-check your soy sauce. Not all are GF. See where all the reading comes into play?
This soup is simple, easy, and deceivingly filling thanks to the soba noodles. Use the ginger to flavor the broth without overpowering it. The Sriracha Sauce gives the soup a final kick. It’s okay without it, but it’s really better with it.
Ginger Soba Noodle Soup
- 1 small bundle of soba noodles making approximately 3-4 cups of cooked noodles
- Fresh ginger, about the size of your thumb
- 1 large garlic clove
- 4 cups stock (vegetable or chicken)
- 1 Tbls rice wine or red wine vinegar
- 1 Tbls soy sauce
- 1 large carrot
- 4 button or porcini mushrooms, sliced
- 2 tsp sesame oil
- 1 tsp red pepper flakes
- 3 radishes, thinly sliced
- 1 Tbls Sriracha Sauce
- fresh chives
Bring about 6 cups of salted water to a boil, add the soba noodles, and cook for about 3 minutes. Drain and run under cold water and set aside.
Peel the ginger and cut into large chunks. Do the same with the garlic. Add a drizzle of olive oil to the bottom of a soup pot and saute the ginger and garlic to release their flavors for about 3 minutes.
Add in the broth and simmer for 30 minutes. Strain out the garlic and ginger. Grate the carrot and add to the stock along with the sliced mushrooms, the vinegar, the sesame oil, and the pepper flakes. Continue to simmer just 5-10 minutes depending on how soft you want the carrots to be.
Place a scoop of the soba noodles in the bottom of each bowl and add a scoop of the the ginger carrot broth. Top with fresh snipped chives, radishes, and a squeeze of the Sriracha Sauce. Enjoy!
Tips and Techniques: You can cook the soba noodles in the broth right before serving, but I like to keep them separate so I have more control over the the noodles, and they don’t become overcooked and soggy.
For more recipes, go to Monique’s blog: http://fatandhappyblog.blogspot.com/