I’d like to start this post off by clarifying that there are no actual soba noodles in this recipe! Soba is the Japanese word for “buckwheat” and is also used to describe the thin, long noodles made from buckwheat. Don’t worry, I know you don’t dig grains, so I came up with this recipe to quench your soba craving with 100% veggie ingredients
2 tablespoons olive oil
½ pound shiitake mushrooms caps, sliced
¼ pound maitake mushrooms, sliced
2 carrots, cut into matchsticks
1 parsnip, cut into matchsticks
2 leeks, cut into matchsticks
1 tablespoon crushed ginger
4 cloves Garlic, thinly sliced
1 red bell pepper, seeded and sliced
salt and pepper
8 cups chicken broth or vegetable broth
2 tablespoons coconut aminos
6 Green Zucchinis, run through spiral slicer to create noodles
¼ pound enoki mushrooms, trimmed and seperated
½ cup cilantro, chopped
½ cup Green Onions, chopped
Heat the olive oil in soup pan. Add shiitake and maitake, and cook until nutty and aromatic.
Add the carrots, parsnips, leeks, ginger, garlic and bell pepper. Cook for 10 minutes, until tender. Season with sea salt and black pepper.
Add the chicken broth, coconut aminos and bring to a simmer for 5 minutes. Add the zucchini noodles and cook for 3 minutes. Remove from heat.
Stir in enoki, garnish with cilantro and onions.