Saute ginger, garlic, and onion in oil till fragrant.
Add the rest of the broth ingredients and cook for 15 mins.
Pour hot stock over buckwheat noodles cooked as package direction.
I added sweet peas when soup stock was boiling to simply blanched them.
Serve with cilantro and sesame seeds.
If you want added protein top it with a hard-boiled egg or your choice of protein.