Soba Noodle Soup – Simple, Healthy Japanese Comfort Food
Soba noodle soup is a simple yet delicious dish packed with flavor, making it a comforting meal any time of year. Made with earthy buckwheat soba noodles, a light soy-based broth, and fresh vegetables, this soup is nourishing and satisfying. It’s quick to make, and you can easily customize it with your favorite toppings like tofu, mushrooms, or a boiled egg.
Ingredients
- 8 oz (225g) soba noodles
- 4 cups vegetable broth (or dashi for a more traditional flavor)
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 1 tablespoon miso paste
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 4 oz mushrooms (shiitake or your favorite), sliced
- 1 cup spinach or bok choy
- 1 green onion, finely chopped
- 1 tablespoon sesame oil
- Sesame seeds (optional, for garnish)
- Soft boiled eggs or tofu (optional)
Directions
Cook the soba noodles. In a large pot, bring water to a boil and cook the soba noodles according to the package instructions (usually around 5-7 minutes). Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside.
Prepare the broth. In a separate pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
Build the soup base. Pour in the vegetable broth (or dashi) and bring it to a gentle simmer. Add the soy sauce, mirin, and miso paste, stirring until the miso dissolves completely.
Add vegetables. Toss in the sliced mushrooms and allow them to simmer for 3-4 minutes until tender. Add the spinach or bok choy and cook for another minute until wilted.
Assemble the soup. Divide the cooked soba noodles into bowls. Ladle the hot broth and vegetables over the noodles. Top with green onions, sesame seeds, and optional soft boiled egg or tofu for extra protein.
Serve hot and enjoy!
Recipe tips
Add a splash of rice vinegar or chili oil for an extra layer of flavor. For more protein, add grilled chicken, tofu, or boiled eggs. Feel free to substitute or add vegetables like carrots, snow peas, or zucchini to make the soup your own. Rinse them under cold water right after boiling to prevent them from becoming mushy.
Nutrition Facts (per serving)
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