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.

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Healing Coconut Turmeric Soba Noodle Soup

Ready in 15 minutes! A simple, comforting, cold-fighting soup with garlic, ginger, turmeric, and coconut milk.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Calories 248kcal

Author Kare

Ingredients

• 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

Instructions

• Set a medium soup pot 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.

Notes

Gluten-Free Option

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.

Nutrition

Serving: 1/3 of recipe | Calories: 248kcal | Carbohydrates: 27.6g | Protein: 8.1g | Fat: 13g | Saturated Fat: 9g | Sodium: 519mg | Fiber: 1.3g | Sugar: 1.5g

The post Healing Coconut Turmeric Soba Noodle Soup appeared first on Kitchen Treaty.

Oh, how I adore getting my paws on a new cookbook. Cracking it open for the first time, devouring the opening words, soaking in the scrumptious photos. Honestly, I’ve been known snuggle into bed and read cookbooks like novels; I enjoy them that much.

So when the opportunity to review a new cookbook that interests me comes along, needless to say, I’m there. Whole Protein Vegetarian by seasoned food writer and stylist Rebecca Miller Ffrench is a delicious sight even unopened; I just want to dig right into to the recipe on the cover, and, as it turns out, most of those inside too.

Ffrench’s book is the perfect fit for where I am in my life – seeking higher-protein, healthier, plant-based meals. Though Ffrench isn’t a vegetarian herself, she educates on why plant-based protein is just as good as animal-based in an easy-to-understand way. Best of all, her recipes are highly accessible, simply made, with easy-to-find ingredients.

The recipe I’m sharing today, Creamy Cashew Soba Noodles, is nice and simple and, maybe surprisingly (at least to me!), high in protein. And gluten-free too! I didn’t know that buckwheat: 1) Is a seed harvested from a flowering plant similar to rhubarb. Not wheat! 2) Therefore, it’s gluten-free! And 3) It’s an incredible protein source – both the amount of protein and also the quality of protein. Who knew, right? Well, not me. (See! These are the tidbits of knowledge you can glean from reading cookbooks in bed. Not totally weird, right? Don’t answer that.)

With its buckwheat soba noodles, crunchy veggies, and toasted cashews all tossed in a creamy cashew butter dressing, these Creamy Cashew Soba Noodles remind me of a riff on Veggie-Loaded Peanut Noodles, but this new version feels healthier and lighter.

Equally perfect for a hearty lunch or an easy dinner, it’s just one of many must-try recipes in this lovely new cookbook, which you can find on Amazon today.

(more…)

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