Turn your Low-FODMAP Vegetable Broth into a fully satisfying comfort meal with this Vegetable Miso Soba Soup recipe. Full of nutrition, warmth, umami flavors and a great balance of fiber, starch, and protein. Make this soup when detoxing, or anytime for a healthy, fulfilling, warm and delicious meal!
This recipe makes a generous single serving, which makes is convenient to throw together for lunch or a quick dinner. Double it for a cold-weather date-night indoors. You can also vary the vegetables. Use broccoli crowns, sliced zucchini, or throw in some sliced onions if you're not concerned about FODMAPs. Garnish with fresh cilantro if you wish. Just don't skip the miso paste or ginger root. Both ingredients contribute greatly to the umamit taste of the broth.
Buckwheat is incredibly good for the gut microbiome and can soothe irritation of the gut lining. When detoxing, I generally stay away from pasta, but buckwheat noodles are minimally processed and make a nice addition due to buckwheat's nutritional benefits. Be sure to check ingredients, as many "soba" noodles are half wheat and half buckwheat. Use only noodles that don't contain any regular wheat, which contains gluten and fructans. Buckwheat, despite its name, is gluten-free. There are also some nice brown rice, pink rice, black rice ramen noodles on the shelves these days, which are also 100% pure rice content.
Vegetable Miso Soba Soup is low-FODMAP as long as you use a low-FODMAP broth such as my Low-FODMAP Vegetable Broth. I make broth ahead of time and freeze it in Souper Cubes and then they are ready to go when I need a quick lunch such as this soup.
If you make this vegan, gluten-free, and low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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