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Buckwheat Soup

Prep Time

10 min

Cooking Time

25 min





  • 1/2 cup buckwheat, dry-roasted

  • 4-5 cups water

  • 1 cup onions, diced

  • ½ cup celery, diced

  • 1/4 cup parsley, minced

  • pinch of sea salt

  • Shoyu or tamari soy sauce


  1. Place the buckwheat in a pot. Add the onions, celery, and water, and sea salt. Cover, and bring to a boil. Reduce the flame to medium-low and simmer for about 15 to 20 minutes. 

  2. Season with a small amount of soy sauce for a mild salty taste, and add the minced parsley. Reduce the flame to low and simmer for another 4 to 5 minutes. 

  3. Serve hot.


Michio and Aveline Kushi

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