This warm Soba Noodle Soup is a cozy bowl filled with delicious buckwheat noodles and fresh veggies. It’s quick to make and perfect for any time you need a comforting meal!
You can add your favorite proteins like chicken or tofu for extra yum. I love slurping those noodles on a chilly day—it always brings a smile! 🍜
Key Ingredients & Substitutions
Soba Noodles: These noodles are made from buckwheat, giving them a unique earthy flavor. If you can’t find soba noodles, whole wheat or rice noodles can be good alternatives, though they will change the taste slightly.
Dashi Stock: Dashi is a Japanese stock that adds depth to the broth. If you’re in a pinch, vegetable or chicken broth works just fine. Just make sure to adjust seasoning to keep the umami flavor!
Soy Sauce: This provides saltiness and depth. If you need a gluten-free option, look for tamari which is a gluten-free soy sauce. Low-sodium soy sauce is also a good option if you’re watching your salt intake.
Mirin: This sweet rice wine brings a lovely sweetness to the soup. If you don’t have mirin, a mix of sugar with a bit of rice vinegar can mimic its sweetness.
Shiitake Mushrooms: These add a rich flavor. Fresh or dried mushrooms can be used; just soak dried mushrooms in water first to rehydrate. For a different taste, you could also use cremini or button mushrooms.
How Do You Cook Soba Noodles Without Overcooking Them?
Cooking soba noodles requires attention since they can turn mushy if overcooked. Here’s the process to get them just right:
- Boil water in a large pot. Add soba noodles and stir to prevent sticking.
- Cook according to package directions, usually around 4-6 minutes. Check for doneness by tasting a noodle.
- When ready, drain the noodles and rinse them under cold water. This stops the cooking process and removes excess starch that can make them gummy.
Using this method, you’ll have perfectly tender noodles that hold up well in your soup! Enjoy your delicious Soba Noodle Soup adventure! 🌱
How to Make Soba Noodle Soup
Ingredients You’ll Need:
- 100g dry soba noodles
- 4 cups dashi stock (you can use vegetable or chicken broth as a substitute)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (optional)
- 1 tsp sugar
- 4 shiitake mushrooms, thinly sliced
- 4 asparagus spears, trimmed and cut in half
- 2 green onions, thinly sliced
- 1 sheet nori (seaweed), torn into small pieces
- Toasted sesame seeds, for garnish
How Much Time Will You Need?
This Soba Noodle Soup takes about 15 minutes to prepare and an additional 10 minutes to cook, totaling around 25 minutes from start to finish. It’s a quick and nutritious meal!
Step-by-Step Instructions:
1. Cook the Soba Noodles:
Start by bringing a large pot of water to a rolling boil. Add the dry soba noodles and cook according to the package instructions, usually about 4-6 minutes until they are just tender. Remember to stir occasionally to keep them from sticking together. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside for later.
2. Prepare the Broth:
In a separate pot, combine the dashi stock (or your chosen broth), soy sauce, mirin, sake (if using), and sugar. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves completely.
3. Add the Vegetables:
Add the sliced shiitake mushrooms and asparagus to the simmering broth. Let them cook for about 3-4 minutes. You want the asparagus to remain tender-crisp and the mushrooms softened but not mushy.
4. Assemble the Soup:
Now it’s time to put it all together! Divide the cooked soba noodles among your serving bowls. Gently ladle the hot broth and vegetable mixture over the noodles, ensuring each bowl has a good amount of the flavorful broth.
5. Garnish and Serve:
Top each bowl with a sprinkle of sliced green onions, torn pieces of nori, and some toasted sesame seeds for extra flavor. Serve immediately to enjoy the comforting warmth of your homemade Soba Noodle Soup!
This soup beautifully balances the earthy taste of buckwheat noodles with a savory umami-rich broth and fresh, vibrant vegetables—perfect for any meal of the day!
Can I Use Whole Wheat Noodles Instead of Soba Noodles?
Yes, you can use whole wheat noodles as a substitute for soba, but keep in mind they will have a different texture and flavor. Cook them according to package instructions for the best results!
How Do I Store Leftover Soup?
Store any leftover Soba Noodle Soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the noodles, as they may absorb some of the liquid while stored.
Can I Add More Vegetables to the Soup?
Absolutely! Feel free to add additional veggies like bok choy, spinach, or carrots. Just make sure to adjust the cooking time to ensure everything is tender but still vibrant.
Is There a Gluten-Free Option for this Recipe?
Yes! Look for gluten-free soba noodles made from 100% buckwheat or substitute with rice noodles. Make sure to check all pantry staples like soy sauce for gluten-free options as well.