A delectable, satisfying buckwheat soba noodle soup bowl with napa cabbage, daikon radish, red onion, celery, and tomatoes, topped with fresh scallions.
This soba bowl is perfect for warming up on chilly days and leaves bellies feeling toasty and satisfied! Napa cabbage and daikon radish are both seasonal to autumn.
One of the beefs (vegan pun intended) I’ve had with soups in general is that while they are satiating while I’m chowing down, I tend to become hungry again shortly after. I’m extremely pleased to report that this didn’t happen with this noodle bowl! The daikon and napa made for a filling combination along with the buckwheat soba.
The prep for this dish is fairly quick and straightforward, and portions can be altered to feed the entire family for lunch or dinner. For speedy preparation, prep out ingredients the night before and store with airtight containers in the fridge.
1 soba noodle bunch
4-5 cups of water or vegetable broth (I used water)
¼ medium sized onion (I used red onion)
2-3 rounds of 1 inch segments of daikon radish, skinned and chopped into 1 inch chunks
3 celery stalks, chopped (I used organic celery from the local farmer’s market)
1 small tomato, diced (I used organic tomatoes, courtesy of a friend’s garden)
6-7 napa cabbage leaves, sliced
1-2 scallions, finely chopped
Salt and pepper to taste
Splash of rice vinegar to taste
1 tbsp sesame oil (optional)
Pinch of red pepper flakes (optional)
Sriracha hot sauce (optional)
Oh. Good. Heavens. Guys, this noodle soup is off the chain! It’s insanely easy to prepare and will have your inner foodie singing. The tomatoes and celery make an incredible veggie broth. The infusion of rice vinegar and red pepper flakes gives it an additional dimension of flavor.
So for the soup base, we have an option to either start with water or veggie broth (thought be cautious of the hidden sodium in store bought veggie broth). We can also choose to sauté the veggies in sesame oil before adding water, which gives the soup a smokier flavor and speeds up cooking time.
I chose to use water and no oil for a heart-friendly lunch. I’ll include directions for sautéing the veggies as well!
Heat medium-large sized pan over high heat. Reduce heat to medium and add sesame oil. Add onions and daikon radish. Sauté for 3 minutes and stir in celery and tomatoes. For those of us using red pepper flakes, we would add it in with the celery and tomatoes. Cook for an additional 3 minutes, stirring occasionally.
Reduce heat to low and add napa cabbage. Cover pan with lid and cook for five minutes.
Transfer contents to a medium sized pot and add 4-5 cups of water or broth. Simmer on low heat for 20-25 minutes until daikon is tender. For the no oil dish, simply bring liquid to a boil and add all veggies, cooking for approximately 40 minutes. Add splash of rice vinegar as desired.
We have two options with the soba noodles. We can either cook it in a separate pot for a lighter soup or cook it in the same pot with the veggies for thicker consistency. Cook the soba for 5-7 minutes until desired tenderness is achieved.
Season to taste and serve topped with scallions. For those who love all things spicy, stir in some sriracha and nom on!
Onion – Onions includes high levels of sulfuric compounds, which stimulates the body’s anti-inflammatory processes to promote healing. It also has folate, vitamin C, and fiber and can help reduce the risk of cardiovascular disease and stroke.
Tomato – Tomatoes are the major dietary source of antioxidant lycopene, a carotenoid which reduces the risk of heart disease and cancer. They also contain vitamin K, vitamin C, potassium, and folate.
Scallions – Scallions have calcium, iron, vitamins A, C, and K. Folic acid, a B vitamin found in scallions, helps the body make new cells. They can also help boost the immune system.
Celery – Celery is a good source of vitamin K and contains vitamins A and C, folate, and potassium. It is a good source of dietary fiber and can aid in healthy digestive function.
Napa Cabbage – Napa is a fantastic source of potassium, folate, manganese, vitamin B1, and dietary fiber. It also contains phosphorus, vitamin B2, magnesium, calcium, selenium, iron, protein and niacin. A rich source of antioxidants, napa can help reduce risk of certain cancers and reduce levels of LDL “bad” cholesterol.
Daikon Radish – Daikon is plentiful in vitamin C, potassium, and phosphorus. This amazing radish also has beneficial enzymes that contribute to healthy digestion. Phytonutrients found in daikon help fight against cancer cell development. It has powerful detoxifying properties and helps boost immune function and reduce inflammation.
Buckwheat Soba Noodles – Buckwheat soba has high amounts of manganese, soluble fiber, and protein. It can contribute to cardiovascular health and help control blood sugar levels. Soba also contains vitamin B1(thiamin) which is important in energy metabolism and healthy cell development and function.
Happy eating folks! And remember, food is art.
“Let food be thy medicine.” – Hippocrates
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