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This easy recipe for Soba Noodle Soup with mushrooms and greens accomplishes two things – dinner, in a very short time, and a 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 Soba Noodle Soup
What I love about this recipe, is how very versatile it is. The broth can be made with miso, veggie broth or chicken stock. If you don’t have or like tofu, use chicken, shrimp or leave it out entirely.
I do love adding crispy tofu though! Use whatever 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.
How to make Soba Noodle Soup
Heat 6 cups of stock or miso broth in a big pot with ginger.
In a separate skillet, make the crispy tofu ( or sear some chicken) or any other veggies you want to brown ahead of time.
In this recipe, I browned the mushrooms but it’s not necessary.
If making crispy tofu, pat all sides down of extra firm tofu with paper towels pressing down, just slightly to release water.
Heat a skillet with oil.
When oil is hot, add a generous 5 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.
Once the tofu is golden and nicely seared, set aside.
Add the tofu and any seared veggies.
More recipes you may like
Soba Noodle Soup with mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable!
Ginger Miso Broth
- 1 tablespoon ginger- peeled and finely chopped or grated.
- 6 cups chicken stock (or use veggie broth)
- 1/4 cup white miso
- 1/2 teaspoon hondashi granules (optional but delicious)
- 8–12 ounces tofu- patted dry, cut into 3/4 inch cubes (or sub chicken breast)
- generous pinch salt and pepper
- 1–2 tablespoons oil
- 4–8 oz shitake mushrooms- sliced, stems removed (or other mushrooms) or try Smoked Mushrooms!
- 2 cups chopped kale, or other greens
- 2 cup snow peas, or other vegetables- green beans, cabbage, carrots (chopped small)
- 3–4 oz soba noodles– they make gluten-free ones!
- 4 scallions- sliced at a diagonal- for garnish
- 1 teaspoon sriracha sauce– or more to taste
- 1 teaspoon toasted sesame oil — or more to taste
- 1 teaspoon toasted sesame seeds— or more taste
- Bring 6 cups of stock and the ginger to a boil in a large pot over high heat.
- 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.)
- Once stock comes to a simmer, 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.
- Stir in miso paste and optional hondashi granules.
- Add the crispy tofu and optional browned mushrooms.
- Add scallions, and a little squirt of Sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Adjust salt and seasonings to you liking.
- Sprinkle with toasted sesame seeds and serve!
If making the soup ahead, I would cook soba noodles separately and keep them separate so they don’t swell too much.
- Serving Size: 1 ¼ cups
- Calories: 287
- Sugar: 6 g
- Sodium: 813.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 38.3 g
- Fiber: 13.8 g
- Protein: 18.6 g
- Cholesterol: 0 mg
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