Buckwheat noodle soup w. beet greens

Thursday, 16 July, 2015 By Lee Greene
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The best part about beets, turnips, radishes and carrots is that it’s “buy the roots, get greens for free”. Lately, there has been an abundance of greens in my house, so I have been putting them in pretty much everything. This was the delicious result of my soup experiments, inspired by a visit to the Korean grocery store around the corner. These fish cakes are so much fun, they get all fluffy in the soup. Delicious!

Ingredients (for two servings)
16 oz bone broth (I used highly concentrated chicken)
24 oz water
3 cups of beet greens, chopped (you can use pretty much any green here)
4 oz buckwheat noodles
4 oz Koren fishcakes, thinly sliced
2 spring onions, chopped
Scrumptious Pantry Hot Sauce Chiltepin
squeeze of lime
salt to taste

Scrumptious Pantry Buckwheat soup ingredients

(1) Bring bone broth and water to a boil, add chopped green stems first.
(2) When back at a boil, add fishcakes and buckwheat noodles and a pinch of salt and lower heat.
(3) After four minutes add the chopped greens and let simmer for another two minutes.
(4) Ladle into bowls, sprinkle with chopped spring onions, finish with a squeeze of lime and a dash of Chiltepin Hot Sauce.

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