Soba Noodle Soup

Crispy, crunchy, spicy, sweet all come together nicely in this Soba Noodle Vietnamese inspired soup with spirilized carrots and parsnips.

6 cups vegetarian vegetable stock
1 tablespoon minced garlic
1 1/2 teaspoon minced fresh ginger
1 tablespoon toasted sesame oil
1 large carrot, spirilized or julienned
1 large parsnip, spirilized or julienned
8 oz. soba buckwheat noodles
1 tablespoon tamari
1 tablespoon agave nectar
1 tablespoon tomato paste
1/2 teaspoon minced ginger
1/2 teaspoon garlic, minced
1/2 teaspoon hot chili oil
sriracha hot chili sauce

View the full recipe at The Whole Serving →