Buckwheat Noodle Veggie Soup Bowl

As a kid, I was totally obsessed with Maggi two minute noodles (and now slightly horrified about how many packets I ate in light of the ingredients list - omg!). But I would eat them when I came home from school every day, and formed somewhat of I an emotional attachment to them, through the safety I felt of being away from school, because I didn’t have a great experience there. It was savoury, noodle-y, warm, and my Mum had made them for me, PLUS I got to eat them while watching my afternoon shows. A perfect storm of an emotional food attachment!

I’ve been working through a phase of my detox where I reduce how much grainy food I eat. But noodles remain one of those essential parts of what I enjoy in my life. So, I had to find a way to make it healthy, delicious and satisfying!

This is what I came up with, inspired by many a ramen bowl, many a noodle dish eaten, and the desire to share a soy-free, low sodium option for anyone else out there who, like me, is noodle obsessed!

The array of fresh, uncooked and gently steamed vegetables makes this super healthy, alkalinising and vibrant to the eyes. These elements help to balance the acidity of the grains, and help you keep the noodle cravings at bay, especially if you’re anything like me, and have a noodle OBSESSION!