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Make this soul-warming Soba Noodle Soup, and in just 30 minutes, you’ll be slurping up mushrooms and perfectly cooked noodles, all combined in a savory and garlicky vegetable broth.
Soba Noodle Soup Recipe
Soba Noodle Soup is a speedy comfort food that will soothe your soul. Indulge in the comforting warmth of this 30-minute soup packed with a blend of mushrooms, tender soba noodles, zesty garlic, ginger, and a dose of nutritious greens. Top it off with crunchy carrots, scallions, a sprinkle of sesame seeds, and let’s not forget those creamy hard-boiled eggs – it’s a flavor party! Quick, easy, and oh-so-delicious, this soup is the ultimate comfort food with a wholesome twist.
Why You’ll Love This Soup
- Quick and Easy: In just 30 minutes, you’ll go from pantry to table. It’s so easy to make!
- Nutrient-Packed: This soup is a powerhouse of nutrients from the mushrooms to the greens, and garnishes.
- Versatile: Customize to your heart’s content! The recipe is flexible, so feel free to toss in more of your favorite veggies or proteins to make it your own.
Ingredients For Soba Noodle Soup
- Olive Oil: Used for sautéeing.
- Button Mushrooms: They add flavor and meaty texture.
- Garlic
- Fresh Ginger: A touch of ginger adds a spicy undertone.
- Soy Sauce: Introduces a savory, umami flavor.
- Vegetable Broth: Forms the liquid base for the soup.
- Soba Noodles: These noodles are chewy and soak up the flavors.
- Swiss Chard (or Bok Choy): Adds a fresh, green touch, offering a crisp texture and nutrients.
- Carrots: Shredded and used for garnish.
- Scallions
- Hard-Boiled Eggs: Provide a rich and creamy texture to the soup.
- Toasted Sesame Seeds: A sprinkle adds a nutty flavor and some crunch.
How To Make Soba Noodle Soup
While this may not be an authentic Japanese recipe for Toshikoshi Soba – that’s why I call it simple and easy – the taste of it comes pretty darn close. The hot broth infused with ginger, garlic, and soy sauce is reason enough to bring this noodle soup to a dinner table near you!
- Sauté Mushrooms: Warm up the olive oil in a stockpot and cook the mushrooms until tender.
- Add Aromatics: Stir in the garlic and ginger to infuse their flavors into the mushrooms.
- Pour in Soy Sauce & Broth: Mix in the soy sauce and vegetable broth and bring them to a boil.
- Noodles and Greens: Toss in the soba noodles and Swiss chard; cook just until the noodles are perfect and the greens wilted.
- Garnish and Serve: Ladle the soup into bowls and top with the garnishes – carrots, scallions, eggs, and a dash of sesame seeds.
Tips And Variations
- Noodle Watch: Be cautious with the cooking time for soba noodles; overcooking can make them mushy. Follow the package instructions or taste test to get that perfect, slightly chewy texture.
- Experiment with Proteins: While the recipe is vegetarian, feel free to add cooked chicken, tofu, or even shrimp if you desire extra protein.
- Spice Lovers Alert: If you like a bit of heat, sprinkle some red pepper flakes or drizzle a bit of chili oil on top before serving.
- Seasonal Veggies: The recipe is versatile. Adapt it according to the season, using fresh, in-season vegetables to maximize flavor and nutrition.
- Storage: Store leftovers in an airtight container. Soba soup will last for 4 days in the fridge.
Serving Suggestions
- Salad: Serve a light meal with a side of japanese kani salad or cilantro vinaigrette coleslaw.
- Protein: I think this soup paired with chicken katsu makes for a delicious meal.
- Egg Rolls: These delicious southwest egg rolls offer a crunchy texture that contrasts well with the soup.
More Soup Recipes To Try
- Cabbage Soup with Rice
- Instant Pot Chicken Zoodle Soup
- Chickpea Vegetable Soup
- Asian Chicken Noodle Soup
- Light Chicken Tortilla Soup
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Easy Soba Noodle Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 8 ounces button mushrooms,, sliced
- 3 cloves garlic,, minced
- ½ tablespoon minced fresh ginger
- ¼ cup low sodium soy sauce
- 6 cups low sodium vegetable broth
- 4 to 6 ounces soba noodles,, you can also use whole wheat spaghetti
- 1 bunch (about 8 leaves) swiss chard,, trimmed and washed, you can also use a head of bok choy
- 2 small carrots,, shredded, for garnish
- 4 scallions,, thinly sliced, for garnish
- 4 hard-boiled eggs,, halved
- 1 tablespoon toasted sesame seeds,, for garnish
Instructions
- Heat olive oil in a stock pot over medium heat. Add the sliced mushrooms and cook for 4 minutes. Stir in the garlic and ginger; continue to cook for 30 seconds or until fragrant.
- Stir in the soy sauce and cook for 3 minutes or until the mushrooms are soft. Stir in the vegetable broth and bring to a boil. Add the noodles and greens and cook until the noodles are tender, about 5 to 6 minutes.
- Remove from heat and ladle the soup into bowls.
- Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds.
- Serve.
Notes
- Make Ahead: Make the broth in advance and keep the noodles separate until you’re ready to serve to keep them from going soft.
- Avoid Overcooking: Keep a close eye on those soba noodles; you want them tender but not mushy. A taste test can help nail that perfect texture.
- Add Some Meat: If you’re not sticking to a vegetarian vibe, toss in some cooked chicken, tofu, or shrimp to ramp up the protein.
- Heat Things Up: For those who love a kick, a sprinkle of red pepper flakes or a dash of chili oil can turn up the heat.
- Perfect Pairings: Although the soup’s a star on its own, try it with steamed dumplings or a crisp salad for an extra special meal.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This recipe came out perfectly. I also added some other veggies (some diced serrano, sweet onion, and red cabbage) that I just happened to have on hand. Itโs such a versatile recipe. Thank you!! ๐
I am very glad you enjoyed it! Thank YOU! ๐
Omg this recipe was OUT OF THIS WORLD. I actually used miso broth instead of vegetable broth, which resulted in me also using less soy sauce. The noodles were perfectly cooked and soft, not mushy, and the vegetables were so delicious too. I did make the mistake of cutting the ginger too big, though. I ended up getting a huge chunk of ginger and my face burned off! ๏ฝก๏พ(๏พยดฯ`๏พ)๏พ๏ฝก
Overall super delicious and yummy, and it feels so good on your throat when youโre sick (โงโโฆ)
Thank YOU! I am very glad you enjoyed it! ๐
Amazing recipe! I’m already cooking it a second time, but using low sodium beef broth instead of vegetable just for kicks.
I’m glad you enjoyed it! Thank YOU! ๐
The proper Asian way of cooking soba is to wash then soak the noodles for about 10minutes until they bend; then boil for about 5-8 minutes. While noodles are boiling, ready your colander and have a bowl full of cold water. After noodles are fully cooked, not al dente, drain in colander and then plunge into the waiting cold water. Now, swish the noodles and rub aggressively to get rid of excess starch; which prevents gummy, yucky noodles. Drain and let sit for a minute. You can now add them to bowl, place veggies attractively, and ladle on the broth.
Yum!! Word of caution: I boiled my soba separately and added into individual serving bowls, pouring hot broth on top. Whenever I boil soba right in a broth it gets starchy, the noodles soggy, and leftovers don’t keep well. I also added crispy tofu which added a lovely crunch and added protein.
Love the flavors! Thank you!
Thank you so much! ๐