Soba Noodle Soup
This soba noodle soup recipe has a rich, umami broth, tender noodles, and protein-packed tofu. This is a great plant-based meal that is easy to make!
After making these soba noodle bowls, I started thinking about some other ways to use soba noodles. I decided to try whipping up a soba noodle soup recipe and I loved how this one turned out! It reminds me of miso soup, but the nutty buckwheat noodles make this recipe more filling. If you love a hot noodle soup, this is a great option for you! If you like this soup, be sure to try my curried noodle soup or this red curry soup!
Ingredients and Substitutions
- Soba Noodles- These noodles are also sometimes called buckwheat noodles. They have a unique texture and nutty flavor, popular in Japanese cuisine. You could substitute whole wheat or gluten-free spaghetti noodles.
- Olive Oil- Used for sautéing shiitake mushrooms, adding richness and preventing sticking. Feel free to use any kind of oil you prefer.
- Mushrooms- These add a deep, earthy flavor and meaty texture to the broth. Feel free to use baby bella, cremini, or oyster mushrooms as alternatives.
- Ginger- This adds a slightly spicy flavor, adding interest to the broth. Ground ginger can be used in place of fresh ginger.
- White Miso Paste- This is a fermented paste made from soybeans. It’s unique and it adds a savory and umami-rich element, creating a little bit of depth in the broth. In a pinch, you can substitute with additional soy sauce but I highly recommend using miso paste, if possible. You can find it at Asian grocery stores but you can also get it at Trader Joe’s, natural food stores, and even Amazon!
- Vegetable Broth- I like to use the Better Than Bullion brand to flavor the broth, but feel free to use your favorite vegetable broth for this soba soup.
- Firm Tofu- Tofu adds protein and absorbs the flavors of the broth. Be sure to use extra-firm tofu, not silken tofu.
- Baby Bok Choy– This is an easy way to add greens to he soup. Feel free to substitute with spinach or other leafy greens, instead. If using spinach, reduce cooking time to one minute. Other vegetables could be added like julienned carrot or chopped snow peas. You’ll need to adjust the cooking time to soften these vegetables.
- Soy Sauce- This Enhances the umami taste and provides a salty depth of flavor to the broth. Tamari or coconut aminos can be used for a gluten-free option.
- Sesame Oil- A drizzle of sesame oil adds a nutty aroma and rich flavor, elevating the overall taste.
- Green Onions- The white part adds a savory flavor to the broth and the aromatic green onion adds a little color to the soup. Additional garnishes like sesame seeds, fresh cilantro, or a squeeze of lime juice can be added as well.
Benefits of Tofu
Tofu is a great plant-based protein with lots of health benefits and it adds a nutritious boost to this soup. It is an excellent source of essential amino acids, iron, and calcium. Plus, tofu is low in saturated fat and calories, making it a heart-healthy choice for someone like me! (I have a genetic condition that causes high cholesterol.) Plus, tofu is a really inexpensive source of protein. If you prefer crispy tofu, try my crispy tofu stir fry!
How to Make Soba Noodle Soup
How to Store Leftovers
This delicious soup is best enjoyed immediately. But if you’re planning to have leftovers, store the soup and noodles separately in airtight containers in the refrigerator. This prevents the noodles from becoming mushy and ensures the flavors remain distinct. When ready to enjoy, simply reheat the soup and combine with the noodles. Add any additional garnishes you like.
Print
Soba Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: Vegan
Description
This soba noodle soup recipe is easy to make with a rich, umami broth, tender noodles, and protein-packed tofu. This is a great plant-based meal for a cold night!
Ingredients
- 5 oz soba noodles
- 1 tablespoon olive oil
- 4 oz shiitake, oyster, or baby bella mushrooms, cleaned and sliced
- 2 medium green onions, green and white parts separated and chopped
- 2 teaspoons freshly grated ginger
- 1 1/2 tablespoons white or yellow miso paste
- 5 cups vegetable broth
- 8 oz firm tofu, pressed then sliced into long strips
- 8 oz baby bok choy, cut into quarters
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
Instructions
- In a large pot over medium heat, add the olive oil. Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown, about 5-7 minutes.
- Reduce the heat to medium low and add the white parts of the green onion, miso paste, garlic and ginger. Add 1/4 of the broth and stir until miso is dissolved.
- Add the remaining broth and cook for 5 minutes.
- While the soup is cooking, heat a medium-large pot of water and cook the soba noodles until slightly underdone. Drain and rinse with lukewarm water to wash off extra starch.
- To the soup, add the tofu and bok choy.
- Cook until bok choy is starting to wilt and the ends can be just pierced with a fork, 3-5 minutes.
- Add the soy sauce, sesame oil, and soba noodles. Cook for a final 1-2 minutes.
- Divide into bowls and top with green onion.
- Best served immediately. If saving for later, store the noddles separately and combine only before serving.
If you like this recipe, be sure to try my vegan gyoza soup, too!
The broth was so flavorful and the soba noodles were perfectly cooked. I loved the addition of mushrooms and bok choy for some extra veggies. This is perfect to have a bowl of soup on chilly nights. Soo good!