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Soups and broths are among some of the most popular weight loss recipes because they are easy to prepare and filling.
Packed with fibre, vitamins and minerals, this Healthy Soba Noodle and Vegetable Broth can be included in your healthy eating plan regularly.
Made from buckwheat flour and containing less calories and fat than many other noodle varieties, soba noodles can be found in the Asian section of most mainstream grocery stores.
On another note, buckwheat is naturally gluten-free, so buckwheat noodles are a good option for those with gluten-intolerance.
This simple recipe is a good option for lunch or dinner, and can be adapted to suit different tastes. Just add your favourite vegetables or low-calorie condiments and simmer!

Ingredients:

  • 10 x medium mushrooms, sliced
  • 1 x spring onion, finely chopped
  • 4 x cups of reduced-salt chicken stock
  • 1 x cup of water
  • Half a bunch of fresh kale, chopped
  • 1 x garlic clove, minced
  • 1 x tablespoon of fresh minced ginger
  • 1 x tablespoon of olive oil
  • 200 grams soba noodles

 Optional Extras:

  • Bok choy can be used instead of kale
  • More exotic mushroom varieties like Oyster and Enoki work well in this recipe too
  • Add some fresh sliced chilli for added heat
  • Vegetarians can use vegetable stock instead of chicken stock

 Method:

  • In a saucepan or large pot heat the oil over medium heat, then add the garlic, ginger and spring onion. Fry lightly for 3 minutes.
  • Add the chicken stock, water, and mushrooms. Bring to the boil, then add the soba noodles.
  • Reduce to a light simmer and cook for 4 minutes, stirring occasionally.
  • Add the kale, and continue to simmer for another 2 minutes, until the kale has softened.
  • Remove from heat and serve in bowls.

Serves: 2. Calories per serve: 303.
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