Soba Buckwheat Noodle Soup for #SoupSaturdaySwappers

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The theme for this month's Soup Saturday Swappers is a Meatless Soup.    I had all kinds of ideas, from the elaborate to the simple.  BTW, this is hosted by P~ of The Saucy Southerner
I had some Soba Buckwheat Noodles in the fridge that Chef Yaki of Fortune Noodles sent me as a thank you for participating in a cooking contest last year.  I also have some Ramen noodles they sent at the same time.
 The theme this month is Let's Go Meatless.

I made a lovely stock from some roasted vegetables.
 and after
Then I added a little bit of this, a little bit of that, and came up with something I'll be making again, as soon as I get some more noodles.

To start with, roasting vegetables for a soup stock, whether you're using meat bones as well or not, adds a richness and complexity to the broth that is hard to get just dumping some veggies into the pot along with some water.
For the stock, I used scraps, some carrot, a wizened tomato, some celery, leftover peas and corn, a garlic clove, an onion and some bok choy that was a little past it's good to go date.   I tossed all of them with some olive oil, maybe a tablespoon, and put them into a 450 degree oven, and then decided that it was too hot to have the oven on, so I broiled them for about 5 minutes or until they started to caramelize.  After that I placed them in a pot with 6 cups of water ( I actually measured it), and simmered them for 45 minutes. Drained them and discarded the veggies, they were a hopeless mess by then.   I kept the stock.

I've used soba noodles in the past in a salad, and it was really good, but this time I added them to the hot veggie stock, along with Bok Choy, Carrot strips and large green onions.

Yield: 2 servings

Soba Noodle Soup

prep time: 10 minscook time: 45 minstotal time: 55 mins
This meatless soup is perfect for a light lunch.


1- 2 carrots, peeled and cut into chunks
1 Onion- peeled and quartered
1-2 stalks Celery - cut up
2 baby Bok Choy
1 Roma tomato, quartered
1 tablespoon olive oil
 6 cups water
1/2 teaspoon salt

1 package Soba Noodles- I used the pre-cooked noodles from Fortune Noodles
2 baby Bok Choy
1 Carrot cut into matchsticks
1 spring onion, cut into strips
1 tablespoon Sweet Soy Sauce
4 cups veggie stock
1 teaspoon sesame seeds for garnish


For the stock:

Toss all the vegetables with olive oil and either broil under hi for 5-7 minutes or bake in 450 degree oven until all the veggies are browned and caramelized, about 20-25 minutes, stirring them midway.
Add all the ingredients to 6 cups of water and simmer for 45 minutes to one hour.
Taste and add salt if desired. 

For the soup:

Add carrots, bok choy and the onion to the stock, bring to a boil and let simmer until the veggies are tender.  Add the pre-cooked noodles and let simmer for an additional 2-3 minutes.  Add the Sweet Soy sauce to taste. 
Serve with a sprinkle of sesame seeds on top. 


Note:  Eat it 'Italian style' swirling the noodles on a fork and a spoon, then drink the soup.  I only did this because I didn't want to wear a bib and the noodles dripped, down my chin, onto my top...
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