Recipe: Buckwheat Noodle Soup with Edamame and Ginger

BUCKWHEAT NOODLE SOUP WITH EDAMAME AND GINGER
"Get your Zen on with this Japanese-inspired dish. Your well-stocked "clean" kitchen will likely have all of these ingredients on hand for a quick, one-pot dinner."


1 tablespoon expeller-pressed grapeseed or canola oil
2 medium carrots, coarsely shredded (about 2 cups)
4 scallions, green parts diagonally cut into 1/4-inch pieces, white parts chopped, divided use
5 thin slices peeled gingerroot
2 cloves garlic, smashed
5 cups organic or reduced sodium vegetable broth*
2 bundles (3.5 ounce each) dry buckwheat (soba) noodles
1 1/4 cups frozen shelled edamame
1 sheet roasted nori (optional, found in Asian food section), cut into bite-size strips
1 tablespoon plus 2 teaspoons tamari (or soy sauce)

Heat a large pot over medium heat and add oil. When oil begins to shimmer, add carrots, white parts of scallions, gingerroot and garlic and stir-fry for 3 minutes.

Pour in the broth and bring to a boil on high heat. Add noodles and bring back to a boil. Add edamame and maintain a low boil for 5 minutes until noodles are al dente. Stir in the nori and tamari.

*You can get away with using only 4 cups of broth if you d like the finished dish to have a thicker consistency.

Makes 4 servings (1 1/2 cups, approx. 450 g each)

Per serving: 300 calories; 6 g total fat; trace saturated fat; 12 g protein; 53 g carbohydrate; 8 g dietary fiber; 0 mg cholesterol.

RECIPE NOTES:
When reheating leftovers, pour in a bit more broth for a soupy consistency.

GO CLEAN:
- Tamari is rich tasting, comparable to dark Chinese soy sauce, and it requires little or no wheat during the fermentation of soybeans.
- Buckwheat is actually an herb, with (surprisingly) no relation to wheat, and buckwheat noodles contain 3 grams of fiber per serving.

Adapted from source: Clean Eating for Busy Families by Michelle Dudash, R.D.