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1
Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths.
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2
Reserve and set aside the tips.
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3
Heat the oil in a large soup pot.
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4
Add the onion and saute over medium heat until golden.
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5
Add the broth, celery, potatoes, seasoning, and soy sauce.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently for 10 minutes.
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8
Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender.
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9
Remove from the heat.
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10
With a slotted spoon, transfer the solid ingredients to a food processor.
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11
Puree in batches until smooth and stir back into the liquid in the soup pot.
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12
Or insert an immersion blender into the soup pot and puree until smooth.
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13
Let the soup stand off the heat while doing the finishing steps.
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14
Break the buckwheat noodles into 1- to- 2-inch lengths.
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15
In a separate saucepan, cook them in rapidly simmering water until al dente.
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16
Drain and rinse them briefly under cool water, then stir into the soup.
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17
In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.
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18
Adjust the consistency of the soup with enough water to give it a slightly thick consistency.
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19
Season with freshly ground pepper and additional soy sauce, if needed.
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20
Serve at once, garnishing each serving with the almonds and scallions.
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21
Per serving:
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22
Calories: 226
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23
Total fat: 7g
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24
Protein: 10g
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25
Fiber: 6g
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26
Carbohydrate: 37g
-
27
Cholesterol: 0mg
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28
Sodium: 586mg
