Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! 
Soba Soup with Shiitakes, snow peas and tofu. Vegan and GF |www.feastingathome.com
Whatever you accept completely will take you to peace.
Eckhart Tolle

This easy recipe for Ginger Sesame Soba Noodle Soup with mushrooms and greens accomplishes two things – dinner, in a very short time, and much needed refrigerator cleansing. Comb through your fridge and decide what needs to be used up right now, and set these on the counter.  Can you make a meal out of this using your pantry ingredients? This is what happened here.

What I love about this recipe, is how very versatile it is. The broth can be made with miso, beef stock, veggie stock or chicken stock. If you don’t have or like tofu, use chicken, shrimp or leave it out entirely. I do love the caramelized tofu though. Use what ever veggies you like. Even the soba noodles can be substituted if need be. The key is just creating a flavorful base. That’s the secret to any soup. And if you’ve been here a while, you’ll already know this.

Simple tasty recipe for Sesame Soba Noodle Soup with Snap peas, Shiitakes and Tofu. Healthy and vegan!

Heat 6 cups of stock or miso broth in a big pot with ginger. In a separate skillet, sear tofu ( or chicken) and any other veggies you want to brown ahead of time. In this recipe, I browned the mushrooms but it’s not necessary.

Simple tasty recipe for Sesame Soba Noodle Soup with Snap peas, Shiitakes and Tofu. Healthy and vegan!

When searing tofu, pat all sides down with paper towels pressing down to release water. Heat a skillet with oil.

Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! 

When oil is hot, add a generous 4 finger pinch of salt and pepper to the oil.  Give a stir. The oil will smell beautifully fragrant from the pepper.

Then carefully add the tofu, turning to brown on at least a couple sides.  This simple preparation really enhances the texture and flavor tofu —but to lower the fat, you could add tofu to the soup, without searing it. The toasted sesame oil is key though, even if you just have a couple drops to garnish your bowl, it will greatly enhance the overall flavor of the soup.

Interesting fact: Miso broth and veggie broth are substantially lower in fat and calories than chicken and beef broth.

Simple tasty recipe for Sesame Soba Noodle Soup with Snap peas, Shiitakes and Tofu. Healthy and vegan!

One the tofu is golden and nicely seared, set aside.

Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! 

Once the broth is hot, add the ginger, veggies, noodles and simmer uncovered until the soba noodles are tender, about 4-5 minutes. Add the tofu. Add a splash or two of tamari soy sauce, to taste (or Braggs Liquid amino acids), a squirt of sriracha sauce, scallions and a little drizzle of toasted sesame oil.

Sesame Soba Noodle Soup with Shiitakes, snow peas and tofu. Vegan and GF |www.feastingathome.com
I love the crunchy texture of toasted sesame seeds too.
Soba Noodle Soup with Shiitakes, snow peas and tofu. Vegan and GF |www.feastingathome.com
Serve immediately.

 

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Ginger Sesame Soba Noodle Soup with Shiitakes & Greens


Description

Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! #soba #sobanoodlesoup


Ingredients

Scale

Ginger Miso Broth

  • 1 T ginger- peeled and finely chopped or grated.
  • 6 cups chicken stock ( or use veggie broth or water)
  • ¼ cup miso ( I prefer white)
  • ½ teaspoon hondashi granules ( optional but delicious)
  • 8 oz tofu- patted dry, then cut into ¾ inch cubes (or sub chicken)
  • generous pinch salt and pepper
  • 12  tablespoons oil
  • 48 oz shitake mushrooms- sliced, stems removed (or other mushroom) or try Smoked Mushrooms!
  • 2 Cups chopped kale, or other greens
  • 2 Cup snow peas, or other vegetables- broccoli, cabbage, carrots (chopped small)
  • 3 oz soba noodles– they make gluten free ones!
  • 4 scallions- sliced at a diagonal- for garnish
  • 1 teaspoon sriracha sauce– or to taste
  • 1 teaspoon TOASTED sesame oil — or to taste
  • 1 teaspoon TOASTED sesame seeds— or to taste

Instructions

  1. Bring 6 cups of stock and the ginger to a boil in a large pot over high heat.
  2. While water is heating, sear the tofu or chicken – heat oil over medium high heat, in a skillet. When oil is hot, add a generous 4 finger pinch of salt and pepper to the oil. Give a stir. The pepper will smell fragrant. Carefully add the tofu (or chicken), to the hot oil, letting it get golden brown, turning gently with a metal spatula, until golden. You may need to turn the heat down to med. (This simple preparation really enhances the texture and flavor, but to lower the fat, you could add tofu to the soup, without searing it.) Once tofu is brown, blot and set aside. (You can brown the mushrooms the same way, or add them directly to the broth.)
  3. Once stock comes to a simmer, add hondashi and miso, and stir until dissolved. Add kale, mushrooms, vegetables and soba noodles, keeping at a low simmer, with pot uncovered. Stir occasionally. Soba noodles will be cooked in 4-5 minutes and veggies lightly wilted.
  4. Add scallions, and a little squirt of Sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Now taste for salt.  If you don’t use the sriracha sauce, you may need just a little squeeze of lemon or lime juice.

Keywords: soba noodles, soba noodle soup

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I made this for dinner . I used red miso paste . I t tasted great . I boiled the noodles separately . Soup was very yummy . I will definitely make it for my family again . Sure is a keeper.

    1. Thanks so much Rohini- glad this worked for you- it is an older recipe, but glad it still was good!

  2. Loved it! I tasted the broth before adding anything and thought it needed salt. But by the time I followed the recipe, it was perfect!

  3. Super excited to try this for my meal prep!
    Any suggestions on how to store it? I have made pho before. I stored all the veggies, tofu and broth separately. Should I do that here, or just keep the noodles separately?

      1. Thanks!! It was amazing! I used egg noodles because I couldn’t find Soba near me. The simple ginger and miso is so comforting.. a great meal prep dinner 🙂

        (I used gochujang and nutritional yeast instead of siracha and hondashi.)

  4. 8/10 I cook fusion from scratch in micro which this is fine for when flavoured instant noodles are complete no no and like to use 600gm of fresh tofu in different ways on consecutive days instead of freeze. Yesterday similar to Chinese with egg fried rice, no miso, tonight yours, tomorrow with veg in Indian style curry or maybe saag.
    .

  5. TIP- I used gluten free soba noodles (Eden Select brand 100% buckwheat soba) the last time I made this soup and it didn’t work out. I still ate the soup and it had great flavor but the noodles imparted their starch into the broth and it became too starchy/murky. This time I’m using the same noodles but boiled them separately per package instructions and then rinsed them in cold water in the colander. I will add the noodles to the bowls right before serving the soup. Often rice noodles and other gluten free noodles continue to absorb water and expand if placed into the soup pot and you end up with a gummy soup, loosing the brothiness (that’s not a word but I like it anyway). I ran into this problem putting rich vermicelli into the favorite Turmeric healing broth soup on this site. Cook your gf noodles separately and only add them to bowls for better results.

    1. Kim this is extremely helpful! Thanks. Yes, especially if you know you will have leftovers, keeping the noodles separate is a great idea!

  6. This looks so good. I can’t wait until I can get to the store so I can get the ingredients to make it! It will be perfect for the freezing cold days!

  7. I’m confused what miso broth is. Do you make it with miso paste? Or do I need the traditional dashi stock to make it?

    1. Yes, it’s just miso paste and water. I tried to keep it simple. However, If you love the flavor of dashi broth, feel free to use it instead…or, you could even slip a piece of Kombu ( the kelp used in making dashi broth ) into the miso broth to give it that lovely flavor. Hopefully this makes sense!!

  8. This bowl of soup looks gorgeous and delicious. I cook cold soba a lot, but I haven’t tried it in a soup. This will be a first! I’ll be putting the ingredients on my shopping list for next week.

  9. My kind of dish completely. Asian fusion food is right at the top of my LIKE LIST. Soup is right at the top too. AND so are noodles. I think we have a ‘like fusion’ here.

  10. Asian soba noodle soups are just my favourite thing ever.. this soup looks so incredibly flavoursome and delicious. It is the perfect recipe for me to make for myself and my vegetarian family!