Soba Noodle Soup Recipe
Soba Noodle Soup with mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable!
How to Make the Best Soba Noodle Soup
This soba noodle soup is the perfect bowl of comfort when you’re craving something warm, nourishing, and full of umami flavor. Inspired by Japanese cuisine, this hearty soup combines tender soba noodles with crispy pan-seared tofu, earthy shiitake mushrooms, and fresh vegetables in a rich miso-ginger broth.
What makes this soup truly special is the depth of flavor from the white miso paste and the optional hondashi granules, which add that authentic Japanese umami punch. The crispy tofu provides a satisfying textural contrast to the soft noodles and tender vegetables, while the finishing touches of sesame oil, sriracha, and toasted sesame seeds bring everything together beautifully.
Best of all, this recipe is incredibly versatile. You can easily make it vegan by using vegetable broth, or gluten-free by choosing certified gluten-free soba noodles. Feel free to swap in your favorite vegetables—green beans, cabbage, or carrots all work wonderfully in this adaptable and delicious soup.
Soba Noodle Soup
Soba Noodle Soup with mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable!
Ingredients
Broth
Tofu
Vegetables and Noodles
Garnish
Instructions
Prepare the Broth
- Bring 6 cups of stock and the ginger to a boil in a large pot over high heat.
Sear the Tofu
- While water is heating, heat oil over medium high heat in a skillet. When oil is hot, add a generous pinch of salt and pepper to the oil and stir.
- Carefully add the tofu to the hot oil, letting it get golden brown. Turn gently with a metal spatula until golden on all sides. You may need to turn the heat down to medium.
- Once tofu is brown, blot and set aside.
Cook the Soup
- 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.
Serve
- Add scallions and a little squirt of sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Adjust salt and seasonings to your liking.
- Sprinkle with toasted sesame seeds and serve!
Notes
- For a vegan version, use vegetable broth instead of chicken stock.
- Gluten-free soba noodles are available for those with gluten sensitivities.
- You can brown the mushrooms the same way as the tofu for extra flavor, or add them directly to the broth.
- Searing the tofu enhances its texture and flavor, but to lower fat content, you can add tofu directly to the soup without searing.
