Gluten Free Buckwheat Noodle Soup

There's nothing like the warming effect that a noodle soup provides in the winter months; try our wholesome gluten free noodle soup with soul-hugging star anise, a traditional Vietnamese ingredient used for these types of dishes.

1 tbsp olive oil

3 shallots (diced)

1 bunch spring onions 

4 cloves garlic (minced)

2 tbsp ginger (fresh, minced)

1 litre veggie broth

2 whole star anise

2 tbsp Tamari 

250g sliced white mushrooms 

1.5 heads bok choy (roughly chopped)

Sesame seeds (for topping)

Chilli Flakes (for topping)

Amisa Buckwheat Spaghetti


  1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
  2. To the oil add the diced shallots and cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
  3. Chop the end off of each spring onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each spring onion.
  4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
  5. Carefully pour the veggie stock into the pot and bring to a simmer. To the pot add the star anise and tamari. Cover and continue to simmer for 10 minutes.
  6. Remove the lid from the pot and carefully remove each star anise from the soup.
  7. Add the sliced mushrooms, uncooked Amisa Buckwheat Spaghetti, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender and mushrooms are cooked. Season to taste.
  8. Divide between bowls and garnish with chilli flakes and sesame seeds (optional).


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