If you haven’t discovered buckwheat, then this recipe is a great place to start.
Buckwheat is a whole grain, high in magnesium which promotes relaxation. Buckwheat is also gluten-free so a good option if anyone in the family has a gluten sensitivity. When buying soba noodles just make sure they are 100% buckwheat for maximum benefit.
CALORIES PER SERVING (SERVES 2): 260
QUANTITY/SERVES: 2
MACROS: FAT 31%, PROTEIN 11%, CARBS 58%
PREP TIME: 10 mins / COOKING TIME: 15 mins
INGREDIENTS:
1 tsp sesame seeds, toasted (optional)
60g soba noodles
2 tsp sesame oil
1 tsp neutral oil
1 clove garlic, peeled and finely grated
1 tsp fresh ginger, peeled and finely grated
100g leeks, washed and sliced quite thinly
2 tbsp miso paste
500ml boiling water
30g carrot, washed, peeled and grated
100g baby spinach leaves, washed
2 spring onions, washed and sliced
1 small green chilli, deseeded and finely sliced (optional)
METHOD: If you are planning to garnish with sesame seeds then toast them in a dry frying pan until they turn golden and set aside. Then half fill a medium saucepan with water and bring to a boil. Add the soba noodles and simmer for 4 minutes. Drain and place in a bowl. Add in the sesame oil and toss to coat. In the same pan, you just used, add the oil and heat up, not too hot as you don’t want everything to cook too quickly. Add the garlic and ginger and gently fry for a minute and then add the leeks. If it’s all getting a bit dry add a couple of tablespoons of water and let the leeks soften for a couple of minutes. In the meantime, in a measuring jug pour in the boiling water and add the miso paste. Whisk with a fork until fully dissolved and then add to the saucepan. Bring back to the boil and then add the carrot and spinach leaves. Let it cook for 30 seconds before adding the soup to the bowl with the noodles. Garnish with the spring onion and chilli.
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