Umami soup with buckwheat and vegetables Recipe

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1 vote | 772 views

The richness of the soup comes from buckwheat groats, while soy sauce and ginger deepen the flavor.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $0.98 view details


Prepare the Bok choy: stalks slice crosswise into ½-in pieces, leaves leave whole. Set aside.
Make carrot noodles with the help of a spiralizer. Set aside.
Chop onion, garlic, celery and pepper in a food processor to a granular consistency. Sauté the mixture for 3 - 4 minutes on olive oil in a soup pan over medium heat, stirring occasionally.
Add ginger, soy sauce and spice mix, stir to combine.
Add Bok choy stalks, leeks, beef stock and water to the vegetables in the pan, stir and bring the soup to the boil. Reduce the flame and cook the soup for about 10 minutes, half covered, over low heat.
Stir the carrot noodles into the soup, cook for another 5 - 10 minutes.
Stir in cooked buckwheat groats and Bok choy leaves, cook for 1 - 2 minutes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 357g
Recipe makes 4 servings
Calories 121  
Calories from Fat 65 54%
Total Fat 7.35g 9%
Saturated Fat 1.11g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 580mg 24%
Potassium 367mg 10%
Total Carbs 11.38g 3%
Dietary Fiber 2.5g 8%
Sugars 3.32g 2%
Protein 3.65g 6%
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