Soba Noodle Soup with Vegetables
There’s something inherently comforting about a steaming bowl of soup, especially when it’s packed with wholesome ingredients and bursting with flavor. This Soba Noodle Soup with Vegetables is a dish that marries the slurpiness of buckwheat soba noodles with a rich, aromatic broth and an array of vibrant veggies. Whether you’re craving a nourishing weeknight dinner or seeking solace on a chilly evening, this recipe is sure to hit the spot.
Soba noodles originate from Japan and are renowned for their delicate texture and nutty flavor. In this recipe we used Eden Foods Buckwheat Soba Noodles. What sets Eden Foods apart is their commitment to quality and purity. Crafted from organic buckwheat flour, these noodles boast a delightful earthiness that perfectly complements the medley of vegetables and aromatic broth in our soup.
These Soba Noodle Soup with Vegetables nourishes both body and soul. With its vibrant flavors, wholesome ingredients, and comforting warmth, it reminds us of the simple joys of a well-prepared meal shared with loved ones.
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Soba Noodle Soup with Vegetables
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- 1 small onion , thinly sliced
- 6 cups vegetable broth
- 1 cup shredded carrots
- 1 red bell pepper , thinly sliced
- 1 block firm tofu , pressed and cubed
- 1 (8 ounce) package Eden Foods Buckwheat Soba Noodles
- 2 cups spinach or baby spinach leaves
- 4 green onions , sliced
- 2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- Kosher or fine sea salt and pepper to taste
- Optional toppings: sliced green onions , sesame seeds, chili flakes, cilantro
Instructions
- In a large pot, heat sesame oil over medium heat. Add minced garlic, ginger, and sliced onions. Sauté for 2-3 minutes until onions are translucent and fragrant.
- Pour vegetable broth into the pot and bring to a simmer.
- Add carrots, red bell pepper, and cubed tofu to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender but still crisp and tofu is heated through.
- Meanwhile, cook the Eden Foods Buckwheat Soba Noodles according to the package instructions. Once cooked, drain and set aside.
- Add spinach leaves and sliced green onions to the soup pot. Stir and let the spinach wilt for about 1-2 minutes.
- In a small bowl, mix together tamari (or soy sauce), rice vinegar, and maple syrup. Pour this mixture into the soup and stir well. Season with salt and pepper to taste.
- To serve, divide the cooked soba noodles into bowls. Ladle the hot soup over the noodles.
- Garnish with sliced green onions, sesame seeds, chili flakes, and cilantro if desired.
Nutrition
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