Nateur Cooking with Teresa von Wangenheim- Green Tea Soba Noodles & Seaweed in Lemongrass Broth

Nateur Cooking with Teresa von Wangenheim- Green Tea Soba Noodles & Seaweed in Lemongrass Broth

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Theresa von Wangenheim

Instagram: @sssssoupsssss

Job description: Freelance copywriter, recipe developer, creative strategist.

Favorite dish to serve at a dinner party: My focaccia with herb butter

Favorite skin food ingredient and why: So boring, but water!

Top three Instagram accounts for inspiration: @tenderherbs @lailacooks @seamossgirlies

Must-have cookbook: Any River Cafe cookbook. 

Three kitchen supplies you can’t live without: My endless collection of soup bowls, my Vitamix, my silicone baking mats.

Three things you always keep in your refrigerator: Chicken broth, lemons, dijon mustard. 

Favorite online shop for kitchen supplies and / or specialty food items:

Go-to quick, healthy meal:  Sardines (PYSCIS, always) on a slice of German bread + a green salad. 

Favorite healthy treat: A couple squares of Kyoot chocolate with a spoon of almond butter

Skincare mantra: Stay out of the sun!

Eat this recipe for: A nutritious weekday lunch! These green-tea soba noodles are super satisfying (packed with protein and fiber - and energy from the green tea). The broth is zesty and revitalizing, the seaweed full of antioxidants, and the avocado brings in some healthy fat. Enjoy it hot or chilled. 

Recipe: Green Tea Soba Noodles & Seaweed in Lemongrass Broth 

Ingredients (serves 2)

Broth Ingredients

  • 4 cups chicken bone broth (or vegetable broth) 
  • 3 stalks of lemongrass (roughly chopped)
  • 2 shallots (chopped in quarters)
  • 1 knob of ginger
  • 1 tb salt (if not using chicken broth)
  • 1 garlic clove

To Prepare The Soup

  • ¼ cup dried wakame seaweed (soaked in cold water for 5 minutes, then drained) 
  • ½ an avocado (diced)
  • 150g green tea soba noodles
  • A few drops of sesame oil 
  • 1 tsp each black and white sesame seeds
  • A few slices of freshly chopped chili 
  1. Add the lemongrass, shallots, ginger, garlic, and chili to a pot with the broth and bring to a boil. Simmer for 15-30 minutes, then drain and keep the broth. 
  2. Prepare your soba noodles according to the package instructions, drain, and set aside. 
  3. Divide the noodles across two bowls and add in the seaweed. Pour the broth over the noodles, then top each bowl with a sprinkling of sesame oil, sesame seeds, and chili slices.