I’ve had soba noodles as a cold dish and loved it, but I thought it would try it out in a soup. This is my interpretation and twist on chicken noodle soup, without the chicken. Instead, it has hearty chickpeas, garlic roasted broccoli, heat from the jalapeño, and sweetness from the carrots and red pepper. It’s so easy to make, I may have to make this a go-to soup when I can’t think of anything else to cook.
Yield: 4 servings
- 1 head of broccoli, chopped
- 2 cloves garlic, minced
- 1 large shallot, diced
- 2 stalks celery, medium slice
- 1 jalapeno, minced
- 3 cans vegetable broth
- 1 can chickpeas, drained and rinsed
- 2 medium carrots, thin slice
- 2 Tablespoons soy sauce
- couple dashes crushed red pepper
- ½ package soba (buckwheat) noodles
- 4 small sweet red pepper, thin slice
How to make:
Preheat oven to 425F and line a baking sheet with tin foil. Spread chopped broccoli over baking sheet and drizzle olive oil evenly. Season with garlic and salt & pepper. Bake for 7-8 minutes.
In a large stockpot over medium heat, coat bottom with olive oil. Cook shallot and celery for 5 minutes. Stir in jalapeno at the last minuet. Add broth and bring to boil.
Add chickpeas, carrots, soy sauce, and crushed red pepper. Return to boil. Add soba noodles, cook for 4-5 minutes until noodles are cooked. Add sweet red pepper. Simmer a couple of minutes for flavors to build.
Ladle into serving bowls. Add roasted broccoli on top.