Prepare the vegetable stock and pour into a pan.
Cook the soba noodles according to the packet and refresh under cold water.
Bring the stock to the boil and add the grated courgette, peas, sweetcorn and broad beans - cook on a gentle simmer for two minutes.
Add the prepared noodles and thyme and warm through for a further one minute.
Check for seasoning, the stock might be quite salty so be sure you taste before adding any further seasoning, add Himalayan salt and freshly ground black pepper if required.
Pour into your bowls.
Drizzle with flaxseed oil and a decorate with a sprig of thyme.