Soba Noodle Soup
Updated Jan 04, 2025
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Warm your bellies with this quick and easy one-pot soba noodle soup recipe! In just 30 minutes, you’ll be slurping up perfectly tender noodles and meaty 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.
Easy Soba Noodle Soup Recipe
My kids are noodle fanatics. They devour everything from chicken ramen to peanut butter ramen. But Asian soba noodle soup is my personal favorite. This one-pot noodle soup recipe is speedy, belly-warming comfort food at its best! In 30 minutes, you get a warm, cozy bowl packed with savory mushrooms, tender noodles, garlic, ginger, and a good helping of greens in umami-packed broth.
I serve my soup topped with crunchy carrots, scallions, toasted sesame seeds, and creamy boiled eggs for a flavor party in every bite. The recipe is flexible, so you can toss in more of your favorite veggies or proteins to make it your own!
What Are Soba Noodles?
Soba noodles are a type of traditional Japanese buckwheat noodle. They’re a bit chewier than rice noodles or egg noodles, with a nutty, earthy flavor. You can serve them warm in soups or cold in salads.
This recipe draws inspiration from authentic Japanese kake soba recipes: Soups with buckwheat noodles simmered in broth flavored with sake, soy sauce, mirin (Japanese cooking wine), and dashi, a brothy base made from dried kelp and tuna flakes.
I’ve made simple swaps in this recipe to mimic those flavors, while keeping this homemade soba soup approachable to most kitchens.
Recipe Ingredients
Below, I’ve listed everything you’ll need for this nourishing soba noodle soup, plus easy swaps to make it just right for you. Please scroll down to the recipe card for full instructions and details.
- Olive Oil – Used for sautéeing. Avocado oil or vegetable oil can also be used.
- Button Mushrooms – Cremini, shiitake, or oyster mushrooms can be used for a richer flavor.
- Garlic – Garlic powder works as a backup if fresh isn’t available.
- Fresh Ginger – A touch of ginger adds a spicy undertone. Ground ginger can be used as an alternative.
- Soy Sauce – Introduces a savory, umami flavor. Use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
- Vegetable Broth – Forms the liquid base for the soup. Mushroom broth or miso broth is also a great option. Chicken broth or beef broth is okay to use, though this will make it non-vegetarian.
- Soba Noodles – These noodles are chewy and soak up the flavors.
- Swiss Chard – Adds a fresh, green touch and a slight bitterness to balance the rich broth. Bok choy or spinach is a great alternative.
- Carrots – Shredded and used for garnish, but thinly sliced radishes or bell peppers can work as substitutes.
- Scallions – They add a fresh onion bite to the finished dish. Chives will also work.
- Hard-Boiled Eggs – A classic ramen-style topping. Soft-boiled eggs or tofu cubes are great substitutes.
- Toasted Sesame Seeds – A sprinkle adds a nutty flavor and crunch.
Tips and Variations
- Avoid overcooked 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.
- Try different 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. If you like a bit of heat, sprinkle some red pepper flakes or drizzle a bit of chili oil or sriracha on top before serving.
- Seasonal veggies. The recipe is versatile. Adapt it according to the season and what you have on hand, using fresh vegetables like onion, shredded cabbage, baby corn, snap peas, or edamame.
What to Serve With Soba Noodle Soup
Serve this soba noodle recipe as a light meal alongside a refreshing Japanese kani salad or a tangy cilantro vinaigrette coleslaw. For more options:
- Proteins: Pair the soup with crispy chicken katsu (or pork), hibachi chicken, or miso salmon for a delicious dinner.
- Appetizers: If you’re craving a little crunch, these tasty Southwest egg rolls or veggie spring rolls make the perfect contrast to the warm, comforting broth.
- Homemade sushi: Try refreshing cucumber sushi rolls or maki rolls.
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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 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
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
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.
How to Make Soba Noodle Soup
This quick soba noodle soup goes from pantry to table in just 30 minutes. The taste of it comes pretty darn close to versions I’ve had in restaurants! The hot broth infused with ginger, garlic, and soy sauce warms from the inside out.
- Sauté the mushrooms. First, warm up the olive oil in a stockpot and cook the mushrooms until tender.
- Add the aromatics. Next, 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 everything to a boil.
- Add the noodles and greens. Now, toss in the soba noodles and Swiss chard; cook just until the noodles are perfect and the greens are 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.
How to Store Leftovers
- Refrigerate. 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.
- Reheat. Warm up the soup in the microwave or in a saucepan on the stovetop.
Can we skip soy sauce? is it essential?
Great recipe thanks!. Added tofu and siracha to be a spicy hipster.
Dynamite! I used chicken broth and spinach – but it was excellent! Sooooo good.
This was so good. I added some Worcestershire sauce for more umami. Fish sauce would work, as well. Also some sriracha, for a kick 🙂 Thank you!!
This is a great recipe however, you failed to mention, boil the noodles separately, if you just add the noodles to your broth, your broth will be WAY to starchy.
DEEEEEEEEELLLIIISSSSHHHHHHHH!!!!!!! Made this with spinach and chicken broth (what I had in the house). A definite repeat!
Please. Deliver this to my door. ASAP. Love love love this recipe for the coldest (ugh) Midwest winter days.
love all of these flavors, and especially this time of you, have not found a good recipe (just ordered in a sushi restaurant), so thank for this!
Delicious.
Just made this soup for dinner, it was amazing! I had beef broth instead of veggie broth but it was a real winner with the hubby and the father-in-law! Thanks!
How can this be allowed on this low carb life style?
Soba noodles are made with buckwheat.