This Soba Noodle Soup is a warm and comforting dish made with buckwheat noodles that are both tasty and healthy. Toss in your favorite veggies for a colorful meal!
Sipping this soup on a chilly day feels like a cozy hug. I love adding mushrooms and some greens for extra yumminess. It’s quick to make too—perfect for busy nights!
Key Ingredients & Substitutions
Soba Noodles: These buckwheat noodles are the heart of this dish. If gluten is a concern, look for 100% buckwheat soba, or replace with rice noodles. I’ve used them for a gluten-free option and it turned out great!
Dashi Broth: Traditional dashi gives a rich flavor. You can substitute with vegetable broth if needed. I sometimes use miso broth for a slightly different taste, which adds depth.
Shiitake Mushrooms: They offer an earthy taste, but you can swap them for button mushrooms or even tofu for a different texture. I enjoy adding tempura vegetables too!
Mirin: This adds sweetness. If you can’t find it, just mix sugar and water, or use a splash of rice vinegar instead. It still enhances the dish without completely altering the flavor.
How Do I Cook Soba Noodles Perfectly?
Cooking soba noodles can be tricky, but it’s key for a great soup. Make sure to boil them separately from the broth. Here’s how:
- Bring a large pot of water to a rolling boil and add the soba noodles.
- Cook for 4-5 minutes; follow package instructions for the best timing.
- Once cooked, drain and rinse under cold water to stop the cooking. This keeps them from getting mushy!
- Set them aside until you’re ready to add them to your soup.
How to Make Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 4 oz soba noodles (buckwheat noodles)
- 4 cups dashi broth (can substitute with vegetable broth if preferred)
- 3 tbsp soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sake (optional)
- 1 tsp sugar
- 1 cup sliced shiitake mushrooms
- 1 cup baby bok choy or other leafy greens
- 1 sheet nori (seaweed), roughly torn
- 2 scallions, thinly sliced
- 2 soft-boiled eggs
- A small pinch of shredded chili threads (Ito Togarashi) or red pepper flakes (optional)
- 1 tsp sesame oil (optional, for drizzling)
How Much Time Will You Need?
This Soba Noodle Soup takes approximately 15 minutes for prep and cooking. It’s quick to make, and the only waiting you’ll do is for the eggs to cool down after boiling!
Step-by-Step Instructions:
1. Cook the Soba Noodles:
Start by bringing a large pot of water to a boil. Once boiling, add the soba noodles and cook according to the package instructions, usually about 4-5 minutes. When finished, drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
2. Prepare the Broth:
In a medium pot, mix together the dashi broth, soy sauce, mirin, sake (if you’re using it), and sugar. Turn the heat to medium and bring it to a gentle simmer. Stir the mixture until the sugar dissolves. This will create a flavorful base for your soup.
3. Cook the Vegetables:
Add the sliced shiitake mushrooms and baby bok choy to the simmering broth. Let them cook together for about 3-4 minutes, or until the vegetables are tender and vibrant.
4. Warm the Noodles:
Now, take the prepared soba noodles and add them to the pot with the broth and vegetables. Heat everything together for about 1 minute so the noodles can absorb some of the broth flavors.
5. Assemble the Soup:
To serve, divide the noodles and broth evenly into two bowls. Top each bowl with a soft-boiled egg, sliced scallions, torn nori, and a sprinkle of chili threads or red pepper flakes if you like a bit of spice.
6. Garnish and Serve:
For a little extra flavor, drizzle a bit of sesame oil over the soup. Serve your soba noodle soup hot, alongside chopsticks and a spoon for enjoying the flavorful broth. Enjoy the cozy and delicious experience!
Can I Use Other Noodles Instead of Soba?
Yes, you can! If you don’t have soba noodles, rice noodles or udon noodles work well too. Just adjust cooking times as needed according to package instructions.
How to Store Leftover Soba Noodle Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the noodles and prevent them from becoming mushy.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! Simply use vegetable broth instead of dashi and omit the soft-boiled eggs, or replace them with tofu for extra protein. You can also add more veggies or mushrooms for a heartier dish!
How Do I Make Soft-Boiled Eggs Perfectly?
To achieve soft-boiled eggs, bring a pot of water to a rolling boil, gently add the eggs, and cook for 6-7 minutes. Then transfer them to an ice bath for a few minutes to stop the cooking process before peeling.
