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Soba Noodle Soup

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

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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. 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. 2

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

  3. 3

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

  4. 4

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

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Questions

Is there a substitute for dashi in Soba Noodle Soup?

The entry for Soba Noodle Soup calls for 4 cups dashi stock. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I make Soba Noodle Soup gluten-free?

Yes. The gluten in Soba Noodle Soup 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.

Does Soba Noodle Soup contain soy?

Yes: 3 tbsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Soba Noodle Soup?

One serving (the recipe makes 2) is about 310 calories, with 12 g protein, 58 g carbohydrate and 2 g fat, plus 4 g fiber and 980 mg sodium. The figures are estimates computed from the ingredient list.

How long does Soba Noodle Soup keep?

Refrigerate Soba Noodle Soup for 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. The soba noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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