Buckwheat noodle and vegetable broth

A comforting trip of subtle flavors, where buckwheat noodles dance with crisp vegetables, enhanced by a duo of olive oils and a bold touch of black garlic soy sauce and grapefruit specialty vinegar.

At Oliviers&Co
Everyday Olive Oil
Frantoio Pruneti Olive Oil - Italy
Black garlic - infused soy sauce 
Pink Grapefruit Specialty Vinegar

At the market
12,67 oz buckwheat noodles
1 onion
1 garlic clove
8 button mushrooms
4 leeks
1 piece fresh ginger (1.5 - 2 inches)
1 vegetable stock cube

Cut the leeks into 1.2 inch sections and gently slice the mushrooms.

In a saucepan, heat 2 tablespoons of classic olive oil over medium heat. Add the vegetables: onion, leeks, mushrooms, finely sliced ginger and crushed garlic. Sauté for 5 minutes until lightly browned.

Then add a stock cube, pour in 6.3 cups of boiling water and bring to the boil. Add buckwheat noodles and cook for a further 5 minutes.

In a bowl, mix 1 tbsp. extra-virgin olive oil, 2 tbsp. black garlic soy sauce and 1 tbsp. grapefruit vinegar.Pour this mixture into the broth, mix well and adjust seasoning if necessary.