Soba rice noodle soup

Soba rice noodle soup

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 436 kcal
, Fat: 17 g
, Carbohydrate: 60 g
, Protein: 9 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetable broth

1cm ginger, finely chopped
1 garlic clove, finely chopped
1 onion, finely chopped
2tbsp rapeseed oil
2tbsp soy sauce (e.g. tamari)
500ml water
1tbsp miso paste
50g carrots, sliced
50g courgettes, sliced
1leaf Swiss chard, sliced

Rice & noodles

100g sushi rice
100g dried soba noodles (made of pure buckwheat flour)
salted water, boiling
a little sesame seeds
a little lemon juice
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How it's done

Vegetable broth

Sauté the ginger, garlic and onion in the oil. Pour in the soy sauce and water, add the miso, bring to the boil. Add the vegetables, simmer the broth for approx. 10 mins.

Rice & noodles

Cook the rice according to the instructions on the packet. Cook the soba noodles in salted water until al dente. Serve the vegetable broth in soup bowls/dishes, add the noodles and rice. Sprinkle with the sesame seeds and add a drizzle of lemon juice.

How-tos

Peeling ginger

Peeling ginger

Cooking rice

Cooking rice

Cooking pasta

Cooking pasta

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