Umami soup with buckwheat and vegetables
The richness of the soup comes from buckwheat groats, while soy sauce and ginger deepen the flavor.
Total Steps
8
Ingredients
14
Tools Needed
1
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- 200 g Bok choy (1 Bok choy)
- 2 carrots carrots (for 60 g of spiralized noodles)
- 1/2 onion onions, coarsely chopped (50 g)
- 4 cloves garlic
- 1 stalk celery, cut into smaller pieces
- 1 pepper small red pepper, deseeded, sliced
- 2 tablespoons olive oil
- 2 cm fresh ginger, grated
- 2-3 teaspoons soy sauce
- 2-3 teaspoons Chinese spice mix
- 1/2 leek small leek, only white part, diced
- 400 ml beef stock (from ½ cube)
- 400-600 ml water
- 80 g buckwheat groats, cooked
Instructions
Step 1
Prepare the Bok choy: stalks slice crosswise into ½-in pieces, leaves leave whole. Set aside.
Step 2
Make carrot noodles with the help of a spiralizer. Set aside.
Step 3
Chop onion, garlic, celery and pepper in a food processor to a granular consistency.
Step 4
Sauté the mixture for 3 - 4 minutes on olive oil in a soup pan over medium heat, stirring occasionally.
Step 5
Add ginger, soy sauce and spice mix, stir to combine.
Step 6
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.
Step 7
Stir the carrot noodles into the soup, cook for another 5 - 10 minutes.
Step 8
Stir in cooked buckwheat groats and Bok choy leaves, cook for 1 - 2 minutes.