Soba Noodle Soup

4.94 from 15 votes
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Warm your soul with this quick and easy Soba Noodle Soup recipe. In just 30 minutes, you’ll be slurping up perfectly cooked noodles and tender mushrooms, all simmered in a savory, garlicky vegetable broth.

While the soup shines on its own, pair it with steamed shrimp shumai and a crisp cucumber salad for an extra special meal!

Overhead image of a black bowl filled with soup, soba noodles, mushrooms, and hard-boiled eggs.


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    My kids are noodle fanatics—they devour everything from my chicken ramen to peanut butter ramen! But this soba noodle soup? It’s my personal favorite. It’s speedy, soul-soothing comfort food at its best! In just 30 minutes, you get a warm, cozy bowl packed with savory mushrooms, tender soba noodles, zesty garlic, ginger, and a good helping of nutritious greens.

    Top it with crunchy carrots, scallions, toasted sesame seeds, and those creamy hard-boiled eggs for a flavor party in every bite. Quick, easy, and oh-so-delicious, this soup is like a hug in a bowl with a wholesome twist!

    Why I Love This Soba Noodle Soup Recipe

    • Quick and Easy: In just 30 minutes, you’ll go from pantry to table. Soba noodle soup is very easy to make!
    • Nutrient-Packed: This soup recipe 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.
    Swiss chard, noodles, carrots, and mushrooms inside of a Dutch oven.

    Recipe Ingredients

    This nourishing soba noodle soup is a cozy mix of pantry staples and fresh ingredients, coming together for a meal that’s hearty, wholesome, and filling. Below, I’ve listed everything you’ll need, plus some easy swaps to make it just right for you! Please scroll down to the recipe card for full instructions and details.

    1. Olive Oil – Used for sautéeing. Avocado oil or vegetable oil can also be used.
    2. Button Mushrooms – Cremini, shiitake, or oyster mushrooms can be used for a richer flavor.
    3. Garlic – Garlic powder works as a backup if fresh isn’t available.
    4. Fresh Ginger – A touch of ginger adds a spicy undertone. Ground ginger can be used as an alternative.
    5. Soy Sauce – Introduces a savory, umami flavor. Use tamari for a gluten free option or coconut aminos for a soy free alternative.
    6. Vegetable Broth – Forms the liquid base for the soup. Chicken broth or beef broth is okay to use, though this will make it non-vegetarian.
    7. Soba Noodles – These noodles are chewy and soak up the flavors.
    8. Swiss Chard – Adds a fresh, green touch and a slight bitterness to balance the rich broth. Bok choy or spinach are great alternatives.
    9. Carrots – Shredded and used for garnish, but thinly sliced radishes or bell peppers can work as substitutes.
    10. Scallions – They add a fresh onion bite to the finished dish. Chives will also work.
    11. Hard-Boiled Eggs – A classic ramen-style topping. Soft boiled eggs or tofu cubes are great substitutes.
    12. Toasted Sesame Seeds – A sprinkle adds a nutty flavor and some crunch.
    A pot of soup with noodles, swiss chard, and mushrooms.

    How To Make Soba Noodles 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 the mushrooms: Warm up the olive oil in a stockpot and cook the mushrooms until tender.
    • Add the aromatics: Stir in the garlic and ginger to infuse their flavors into the mushrooms.
    • Stir in soy sauce and broth: Mix in the soy sauce and vegetable broth and bring them to a boil.
    • Add the 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 soba noodle soup into bowls and top with garnishes like carrots, scallions, eggs, and a dash of sesame seeds.
    A bowl of soba noodle soup and chopsticks set over the bowl.

    Recipe Tips And Variations

    • Cooking Noodles: 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 this recipe is vegetarian, you can easily customize it by adding cooked chicken, tofu, or even shrimp for a protein boost. For more ideas, take a look at my beef ramen recipe for inspiration!
    • 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.

    Serving Suggestions

    Serve this soba noodle recipe as a light meal alongside a refreshing Japanese kani salad or a tangy cilantro vinaigrette coleslaw. For a heartier option, pair the soup with crispy chicken katsu for a delicious dinner. And if you’re craving a little crunch, these tasty southwest egg rolls make the perfect contrast to the warm, comforting broth.

    Overhead image of soba noodle soup, served in black bowls.

    How To Store Leftovers

    Transfer your soba noodle soup to an airtight container and store it in the refrigerator for up to 4 days. For the best texture, consider storing the noodles separately from the broth to prevent them from getting too soft.

    More Soup Recipes To Try

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    4.94 from 15 votes

    Soba Noodle Soup Recipe

    Delicious and comforting Soba Noodle Soup packed with mushrooms and perfectly cooked noodles, all simmered in a savory garlic and ginger broth.
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: Serves

    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 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, cut in half
    • 1 tablespoon toasted sesame seeds, for garnish
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    Instructions 

    • Cook the mushrooms and aromatics. 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.
    • Add the liquids. 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.
    • Stir in the noodles and cook. Add the noodles and greens and cook until the noodles are tender, about 5 to 6 minutes.
    • Serve. Remove from heat and ladle the soba noodle soup into bowls. Garnish with shredded carrots, scallions, hard boiled eggs, and toasted sesame seeds, and 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

    Calories: 318kcal | Carbohydrates: 37g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 410mg | Potassium: 765mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10630IU | Vitamin C: 27.6mg | Calcium: 117mg | Iron: 3.8mg

    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.

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    4.94 from 15 votes (2 ratings without comment)

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    22 Comments

    1. Glaistig says:

      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. It’s such a versatile recipe. Thank you!! 🍜

      1. Katerina Petrovska says:

        I am very glad you enjoyed it! Thank YOU! 🙂

    2. Eva says:

      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! 。゚(゚´ω`゚)゚。
      Overall super delicious and yummy, and it feels so good on your throat when you’re sick (≧∀≦)

      1. Katerina Petrovska says:

        Thank YOU! I am very glad you enjoyed it! 🙂

    3. Kade Eisen says:

      Amazing recipe! I’m already cooking it a second time, but using low sodium beef broth instead of vegetable just for kicks.

      1. Katerina Petrovska says:

        I’m glad you enjoyed it! Thank YOU! 🙂

    4. Charlie says:

      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.

    5. Anna Desousa says:

      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.

    6. Fia says:

      Love the flavors! Thank you!

      1. Katerina Petrovska says:

        Thank you so much! 🙂