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Gluten Free Vegan Soba Noodle Soup With Exotic Mushrooms and Leafy Greens

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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 200 g soba noodles (gluten-free)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • finely chopped
  • 300g exotic mushrooms (shiitake, oyster, enoki)
  • 150 g firm tofu, cubed
  • 1 litre vegetable broth
  • 2 tbsp soy sauce (gluten-free)
  • 1 tbsp miso paste (gluten-free)
  • 200 g leafy greens of your choice
  • 1 radish, thinly sliced
  • 1 tbsp dried wakame, rehydrated and chopped
  • salt and pepper to taste

Instructions

  • Cook soba noodles according to package instructions, drain and set aside.
  • In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  • Add mushrooms and tofu, cook for 5 minutes. Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
  • Stir in soy sauce and miso paste until well combined.
  • Add leafy greens and wakame, cook until wilted.
  • Divide noodles into bowls, pour soup over noodles.
  • Garnish with radish slices and season with salt and pepper to taste.