This post has been sponsored by King Soba, who make great gluten-free noodles and soups. We were compensated for our work. All opinions, photographs, the recipe and writing are our own.
There’s a lousy cold surging through our little island. People are coughing and complaining, home sick for days. So far — knock on wood — we four have avoided it. It’s probably luck. Lots of sleep helps. We’re moving through the winter days, still going outside and exercising. I have to say, however, I also credit this quick chicken noodle soup made with lots of fresh vegetables and King Soba sweet potato and buckwheat noodles.
For years, readers have written to me, asking for a gluten-free soba noodle. Soba noodles, if you don’t know, are thin long noodles, usually made of buckwheat flour, that are served hot in broths and cold with dipping sauces all over Japan. I adore these noodles. They’re slurpy, with a texture that quickly makes you want more. I find them far more interesting than western pasta noodles in soups. However, for years, I went without soba, since I couldn’t find a brand that were made entirely of buckwheat, in a factory that didn’t also manufacture wheat.
Enter King Soba. This Thai company makes soba noodles that are entirely gluten-free, non-gmo, and fair trade. They’re also vegan. And organic. Best of all, they are delicious. There is nothing sanctimonious or “healthy” about these. If you need soba noodles that are gluten-free and full of flavor? This is your choice.
They make plenty of different noodles, something for everyone:
• Pad Thai Noodles
• Vermicelli Noodles
• 100% Brown Rice Noodles
• Millet and Brown Rice Noodles
• Pumpkin, Ginger, and Rice Noodles
• Black Rice Noodles
• Thai Rice Noodles
• 100% Buckwheat Noodles
• Brown Rice and Wakame Noodles
• Sweet Potato and Buckwheat Noodles
• Buckwheat Ramen Noodles
• Brown Rice Ramen Noodles
We’ve been eating some of these for months now and the kids are both fans of all the noodles King Soba makes. I love the black rice noodles and pumpkin, ginger, and rice noodles. But my favorite, by far, is the sweet potato and buckwheat noodle.
So we’ve been making a quick soup, using already-roasted chicken, chicken stock, and a bunch of fresh vegetables. Heat the stock, cook the noodles in it, and add the vegetables. Dinner in 10 minutes.
We made you a little video to show you how.
See? Dinner. Cold prevention. Gluten-free sweet potato and buckwheat noodles. Delicious.
I’m holding out hope that a bowl of this just might stave off this horrible cold.
We’ve stopped using brown rice pasta noodles for our soup. These days, we use King Soba sweet potato and buckwheat noodles for pasta and hot soups.
This soup is so easy to make. Have any leftover roasted chicken? Cube it up and add it to the cooked noodles and stock. Here we used slivered red cabbage, green onions, chopped roasted carrots, and fresh ginger. It’s a great way to use up leftovers.
And it’s a delicious way to try to prevent that January cold.
Heat the stock. Set a large pot over medium-high heat. Pour in the chicken stock.
Cook the noodles. When the chicken stock comes to a boil, add the buckwheat soba noodles. After the stock comes to a boil again, reduce the heat to medium. Give the noodles a good stir and cook until the noodles are cooked through but still have a bite, about 3 minutes. Turn the heat down to low.
Cook the vegetables. Add the slivered red cabbage and stir until the cabbage has wilted a bit. Add the chopped carrots, roasted chicken, and fresh ginger. Give the soup a stir. When the ingredients are all hot, turn off the heat.
Finish the soup. Top with the diced green noodles and serve.
This soup is best if eaten immediately, so share with friends! You can also store leftovers in the refrigerator and re-heat the next day.
Feel like playing? You can use any combination of roasted and raw vegetables you want here. Go for lots of color and flavor. You could easily make this soup vegetarian by using vegetable stock and omitting the chicken,
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