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Soba Noodle Soup
A light broth soup, packed with a rainbow of vegetables and hearty buckwheat soba noodles. Toss in edamame or your favorite vegetables and spices to make this recipe your own. This recipe comes from Hailey, Chinese Social Media Manager.
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Course
Main Course
Difficulty
Easy
Servings
4
Daily Dozen
Cruciferous Vegetables, Herbs and Spices, Other Vegetables, Whole Grains
Ingredients
US Customary
Metric
1x
2x
3x
8
oz
100% soba noodles
4-5
cups
salt-free vegetable broth
or water
½
cup
chopped onion
¼
cup
white miso paste
2
cups
diced tomatoes
2 ½
cups
sliced shiitake mushroom
1
cup
shredded carrots
4
cups
chopped bok choy or napa cabbage
Instructions
Prepare the soba noodles according to the directions on the package, then set aside.
Add 4-5 cups of water or salt-free vegetable broth to a pot, and bring to a boil.
Add the onion, miso, tomatoes, mushrooms, carrots, and bok choy to the water. Cook until vegetables are tender.
Pour the soup over the noodles and top with fresh cilantro just before serving.
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