Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


– 1 tablespoon olive oil
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 large carrot, julienne slice
– 1 medium zucchini, julienne slice
– 200g mixed mushrooms (e.g., shiitake, cremini, oyster), sliced
– 1 cup kale, chopped
– 6 cups fresh vegetable broth
– 200g buckwheat noodles
– 2 tablespoons coconut aminos or tamari
– 1 teaspoon dried oregano
– Salt and cracked black pepper to taste
– Fresh coriander, chopped (for garnish)
– Lemon or Lime wedges (for serving)


1. Prepare the Vegetables:
– Slice the onion, carrots, and zucchini. Slice the mushrooms and chop the kale.

2. Cook the Aromatics:
– In a large pot, heat the olive oil over medium heat.
– Add the diced onion and cook until soft and translucent, about 5 minutes.
– Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.

3. Add the Vegetables:
– Stir in the sliced carrots and zucchini. Cook for about 5 minutes, stirring occasionally.
– Add the sliced mushrooms and cook until they start to soften and release their moisture, about 5 minutes.

4. Add the Broth and Seasonings:
– Pour in the vegetable broth and add the coconut aminos or tamari, and dried oregano. Stir to combine.
– Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, until the vegetables are tender.

5. Cook the Buckwheat Noodles:
– While the soup is simmering, cook the buckwheat noodles according to the package instructions. Drain and set aside.

6. Add the Kale:
– Stir the chopped kale into the soup and cook for another 5 minutes, until the kale is wilted and tender.
– Season with salt and cracked black pepper to taste.

7. Serve:
– Divide the cooked buckwheat noodles among serving bowls.
– Ladle the hot soup over the noodles.
– Garnish with fresh parsley and serve with lemon wedges on the side.