Umami soup with buckwheat and vegetables
200 g Bok choy (1 Bok choy)
2 carrots for 60 g of spiralized noodles
½ / 50 g onions, coarsely chopped
4 cloves garlic
1 celery stalk, cut into smaller pieces
1 small red pepper, deseeded, sliced
2 tbs olive oil
2 cm fresh ginger, grated
2 - 3 tsp soy sauce
2 - 3 tsp Chinese spice mix
½ small leek, only white part, diced
400 ml beef stock from ½ cube
400 - 600 ml water
80 g buckwheat groats, cooked
Prepare the Bok choy: stalks slice crosswise into ½-in pieces, leaves leave whole. Set aside.
Make carrot noodles with the help of a spiralizer. Set aside.
Chop onion, garlic, celery and pepper in a food processor to a granular consistency.
Sauté the mixture for 3 - 4 minutes on olive oil in a soup pan over medium heat, stirring occasionally.
Add ginger, soy sauce and spice mix, stir to combine.
Add Bok choy stalks, leeks, beef stock and water to the vegetables in the pan, stir and bring the soup to the boil. Reduce the flame and cook the soup for about 10 minutes, half covered, over low heat.
Stir the carrot noodles into the soup, cook for another 5 - 10 minutes.
Stir in cooked buckwheat groats and Bok choy leaves, cook for 1 - 2 minutes.