Japanese Soba Noodle Soup Recipe

Name: Japanese Soba Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-ounce package soba (buckwheat noodles); One 32-ounce carton low-sodium vegetable broth; 6 to 8 medium-sized shiitake mushroom caps, sliced; 2 tablespoons reduced-sodium soy sauce, or more to taste; 2 teaspoons rice vinegar; 2 teaspoons natural granulated sugar; 2 to 3 teaspoons minced fresh ginger, to taste; 3 scallions, white and green parts, thinly sliced; 8 ounces soft or firm tofu; 8 to 10 ounces fresh spinach, well washed, stemmed, and chopped; 1 cup chopped baby bok choy, tatsoi, or mizuna, optional; Freshly ground pepper to taste

Servings: persons

One 8-ounce package soba (buckwheat noodles)
One 32-ounce carton low-sodium vegetable broth
6 to 8 medium-sized shiitake mushroom caps, sliced
2 tablespoons reduced-sodium soy sauce, or more to taste
2 teaspoons rice vinegar
2 teaspoons natural granulated sugar
2 to 3 teaspoons minced fresh ginger, to taste
3 scallions, white and green parts, thinly sliced
8 ounces soft or firm tofu
8 to 10 ounces fresh spinach, well washed, stemmed, and chopped
1 cup chopped baby bok choy, tatsoi, or mizuna, optional
Freshly ground pepper to taste

1
Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain.
2
Rinse briefly with cool water.
3
Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot.
4
Bring to a rapid simmer, then lower the heat.
5
Cover and simmer gently for 10 minutes.
6
Stir in the scallions, tofu, spinach, and optional bok choy.
7
Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
8
Stir in the noodles.
9
Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency.
10
Season with pepper and additional soy sauce if needed.
11
Heat through and serve at once.
12
Per serving:
13
Calories: 196
14
Total fat: 3g
15
Protein: 10g
16
Fiber: 3g
17
Carbohydrate: 33g
18
Cholesterol: 0mg
19
Sodium: 511mg

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 8-ounce package soba (buckwheat noodles), One 32-ounce carton low-sodium vegetable broth, 6 to 8 medium-sized shiitake mushroom caps, sliced, 2 tablespoons reduced-sodium soy sauce, or more to taste, and more.

Yes, Japanese Soba Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Soba Noodle Soup

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