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Soba Noodle Soup

Soba Noodle Soup

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese Inspired
  • Diet: Vegan


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!


Units Scale
  • 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


  1. 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.
  2. 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.
  3. Add the remaining broth and cook for 5 minutes.
  4. 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.
  5. To the soup, add the tofu and bok choy.
  6. Cook until bok choy is starting to wilt and the ends can be just pierced with a fork, 3-5 minutes.
  7. Add the soy sauce, sesame oil, and soba noodles. Cook for a final 1-2 minutes.
  8. Divide into bowls and top with green onion.

  9. Best served immediately. If saving for later, store the noddles separately and combine only before serving.