Healing Soba Noodle Soup
I feel like I should be offering up something pink, red, and/or heart-shaped today, as it’s the day before V-Day and all. But then again, nothing says love like a little healing, nourishing, comforting, magical soup – am I right? Especially if your loved one has one of many nasty bugs that seem to be going around this winter.
So if your Valentine is trying to kick a cold, how about a piping hot bowl of Healing Soba Noodle Soup alongside that heart-shaped box of chocolates?
When I created this recipe for Healing Soba Noodle Soup, I put all of the healing ingredients together I could think of. The antibacterial properties of garlic. Ginger’s clearing and warming goodness. Turmeric’s anti-inflammatory wonders.
I simmered it all along with hearty buckwheat soba noodles in a simple veggie broth and just a bit of creamy coconut milk.
I swear this unbelievably fast and simple soba noodle soup really does have magical cold-fighting properties. It’s a perfect vegan alternative to chicken noodle soup – I know I’m not the only one who craves chicken noodle soup, or something like it (but, you know, without chicken), when I’m sick.
It can also be gluten-free if you choose 100% buckwheat soba noodles (just check the label to be sure).
Oh, and speaking of soba noodles – I love love love the slightly nutty, chewy texture of buckwheat noodles. And not only are they delicious, they have a decent amount of protein. So when all I can really stomach is noodles and broth, my body’s still happy. Because protein!
So if you or your loved one is feeling sick: 1) Make this and 2) Feel better soon.
Healing Soba Noodle Soup
Ready in 15 minutes! A simple, comforting, cold-fighting soup with garlic, ginger, turmeric, and coconut milk.
- 2 teaspoons olive oil
- 4 medium cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon crushed red pepper flakes, more or less to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk
- 1 tablespoon peeled grated fresh ginger
- 3 ounces soba noodles, broken into smaller pieces if desired (for gluten-free option, see note below)
- 1/4 teaspoon kosher salt + more to taste
- Sriracha sauce, if desired
- Set a medium saucepan over medium-low heat. When hot, add the olive oil. Add the garlic, turmeric, and crushed red pepper. Cook, stirring, for about 1 minute, until the garlic is just fragrant and softened. Add the broth, coconut milk, ginger, soba noodles, and 1/4 teaspoon salt.
- Increase heat to high. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for about 8 minutes, until the noodles are cooked through.
- Taste and add additional salt if desired. Scoop into bowls and top with a bit (or a lot) of Sriracha sauce if desired.
Many soba noodle varieties are made with a mixture of buckwheat AND wheat, so if you’re gluten-free, make sure your noodles are 100% buckwheat. You’ll also likely want to check the label to ensure they’re not manufactured on mixed equipment.
Yield: Serves about 3, Serving Size: 1/3 of recipe
- Amount Per Serving:
- Calories: 248 Calories
- Total Fat: 13g
- Saturated Fat: 9g
- Sodium: 519mg
- Carbohydrates: 27.6g
- Fiber: 1.3g
- Sugar: 1.5g
- Protein: 8.1g