Soba Noodle Soup

Name: Soba Noodle Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz soba noodles; 4 cups dashi stock; 3 tbsp soy sauce; 2 tbsp mirin; 2 cups baby spinach, trimmed; 4 green onions, thinly sliced

A steaming bowl of tender buckwheat noodles served in a savory dashi broth with fresh spinach and green onions.

20 minEasyServes 2310 cal/serving

JapaneseSoupStovetopVeganVegetarianNut-FreeDairy-FreeEgg-FreeShellfish-FreeNightshade-FreeCorn-Free

Ingredients

8 oz soba noodles
4 cups dashi stock
3 tbsp soy sauce
2 tbsp mirin
2 cups baby spinach, trimmed
4 green onions, thinly sliced

Instructions

1

Bring a large pot of water to a boil, cook 8 oz soba noodles for 4 minutes until tender, then drain and rinse under cold water.
2

In a saucepan, heat 4 cups dashi stock, 3 tbsp soy sauce, and 2 tbsp mirin over medium heat until simmering.
3

Add 2 cups trimmed baby spinach to the broth and cook for 1 minute until wilted.
4

Divide soba noodles into bowls, pour broth and baby spinach over top, and garnish with 4 thinly sliced green onions.

Questions

Can I make Soba Noodle Soup gluten-free?

Yes. The gluten in this entry is 8 oz soba noodles, 3 tbsp soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Soba Noodle Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Soba Noodle Soup?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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