Almond Soba Soup (Alkaline, GF, Raw, Vegan)

You can easily make this recipe ENTIRELY raw by omitting the Soba noodles and replacing them with zucchini noodles or whatever other raw noodles you prefer.

This recipe is made very quickly
Soba noodles are a great gluten-free & rice-free option for noodles, but you have to be cautious. Most soba noodles have a mix of buckwheat and some other glutenous flour. In order to make it gluten-free, make sure that they are 100% buckwheat. Bear in mind that the 100% buckwheat noodles are stickier than the ones that have wheat mixed in with them.

The sauce/stock that is in the soup is very much like a peanut sauce, but uses almond instead of peanut.

I got my inspiration for this from Integrative Nutrition's Healthy Cooking Recipes pamphlet by Andrea Beaman.

Serves 4

4oz Soba noodles
1 cup chopped cabbage
1 carrot, thinly sliced or julienne sliced
1/4 crown of broccoli, cut into small pieces
1/2 zucchini, thinly sliced or julienne sliced
handful of cauliflower, cut into small pieces
handful of mung bean sprouts
a few pumpkin seeds (preferably soaked and dried), for topping
sprinkling of sesame seeds, for topping

Almond Sauce
1 c water
1/2 c raw almond butter
1/4 c Bragg liquid aminos
1/4 c apple cider vinegar
1 1/2 tsp minced ginger
2-3 tsp minced ginger
1 Tbs sesame oil
2 pkg stevia powder, or 3 tsp green stevia powder
1/2 tsp RealSalt
1/2 tsp crushed red pepper
dash of cayenne pepper


Cook soba noodles following the directions on the package. While noodles are cooking, in a blender or food processor place ingredients for sauce, blend until smooth.
Chop veggies and place in a large bowl.
Once noodles are done, strain them from the water and place with the vegetables. Pour the almond sauce over the top of the noodles and veggies, mix. Top with pumpkin seeds and sesame seeds, optional (or green onions).