The great thing about Soba Noodle Soup is that you can keep all the necessary ingredients on hand at all times (garlic, ginger, mushrooms, soba noodles, etc) then add whatever vegetables you have, if you have any. This recipe is also endlessly flexible. Try some tofu or chicken if you have it, mung bean sprouts would be lovely and so would be a sprinkling of fresh coriander leaves, and sesame oil will impart a heavenly flavor as well. Try in addition to stir in some lightly beaten egg. What a meal!
Looking for an easy and delicious soup recipe? This Soba Noodle Soup Recipe is a perfect choice. Not only is it simple to prepare, but it’s also incredibly nourishing.
The best part? You can keep all the essential ingredients on hand—garlic, ginger, mushrooms, and soba noodles—and add any fresh vegetables you have available.
This Easy Soba Noodle Soup is also endlessly adaptable. Whether you want to add tofu, chicken, or mung bean sprouts, you can create a delightful meal every time.
A drizzle of sesame oil adds a heavenly flavor, and stirring in some lightly beaten egg can make the soup even more satisfying. Let’s dive into this simple yet flavorful recipe!
– 250 g packet soba noodles
– 2 dried shiitake mushrooms
– 2 liters vegetable stock
– 120 g snow peas, cut into thin strips
– 2 small carrots, cut into thin 5 cm strips
– 2 cloves garlic, finely chopped
– 6 spring onions, cut into 5 cm lengths and thinly sliced lengthways
– 3 cm piece of ginger, cut into julienne strips
– 1/2 cup (80 ml) soy sauce
– 1/2 cup (60 ml) mirin or sake
– 1 cup bean sprouts
– Fresh coriander leaves, for garnish
– Optional: Tofu or chicken, sesame oil, lightly beaten egg, mung bean sprouts
1. Cook the Noodles: Start by cooking the soba noodles according to the packet instructions. Once cooked, drain them and set aside.
2. Prepare the Mushrooms: Soak the dried shiitake mushrooms in 1/2 cup of boiling water until they soften. Drain the mushrooms, but remember to keep the soaking liquid. Remove the stalks from the mushrooms and slice them thinly.
3. Make the Broth: In a large saucepan, combine the vegetable stock, sliced mushrooms, reserved mushroom liquid, snow peas, carrots, garlic, spring onions, and ginger. Slowly bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until the vegetables become tender.
4. Season the Soup: Add the soy sauce, mirin, and bean sprouts to the saucepan. Let the soup cook for an additional 3 minutes, allowing the flavors to meld.
5. Assemble the Soup: Divide the cooked soba noodles among four large serving bowls. Ladle the hot broth and vegetables over the noodles.
6. Garnish and Serve: Garnish each bowl with fresh coriander leaves. If you like, you can add tofu, chicken, a drizzle of sesame oil, or a lightly beaten egg stirred into the hot soup. Enjoy your wholesome and delicious Soba Noodles with Vegetables!
– Variety of Vegetables: Don’t be afraid to experiment with different vegetables. Bok choy, spinach, or even zucchini can work beautifully in this soup.
– Protein Boost: Adding tofu or chicken can make this soup more filling and protein-rich.
– Flavor Enhancements: A sprinkle of sesame seeds or a dash of chili flakes can give the soup a little extra kick.
– Leftovers: This soup keeps well in the refrigerator for a couple of days, making it a great option for meal prep.
Looking for more soup recipes? Try this Leek, Lime and Coconut Soup